Mushrooms Recipe

Tomato, Mushroom & Ricotta Pasta

April 18, 2016

Tomato, Mushroom & Ricotta Pasta 0 5 0

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  • Cook 15 mins
  • 15 mins

    15 mins

  • Serve 4 Servings


400g dried penne pasta

2 tbs olive oil

1 small brown onion, finely chopped

2 garlic cloves, finely chopped

600g button mushrooms, sliced

500g jar tomato passata sauce

1 cup small basil leaves

150g piece fresh ricotta cheese, coarsely crumbled


1Cook pasta in a large saucepan of salted boiling water according to packet directions until al dente.

2Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring often, or 3 minutes until tender. Add garlic and mushrooms and cook, stirring often, for 5 minutes. Stir in tomato passata sauce. Reduce heat to low, cover and simmer, stirring occasionally, for 5 minutes.

3Drain pasta and return pasta to the hot pan. Add tomato mixture and basil to pasta. Season with salt and pepper. Gently toss over low heat until well combined. Toss through ricotta and serve.