Wild Mushroom Pasta with Ricotta

I'm sure you can tell from past posts that I love an easy to throw together pasta without meat. These are my go-to weeknight meals. And adding mushrooms makes recipes so hearty you don't miss the meat. We spotted this Wild Mushroom Farfalle in a Cooking Light magazine and adapted a few things to make more leftovers. The richness of the mushroom mixed with herbs and the creamy ricotta makes this a GREAT weeknight pasta where you won't miss the meat. 

Wild Mushroom Pasta with Ricotta

 

• 1lb farfalle or bowtie pasta
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 8 garlic cloves, chopped
• 1 lb exotic blend mushrooms, roughly chopped or sliced - If they don't have it make sure you get some shitakes and a couple different other varieties like baby bellas
• 1 cup unsalted vegetable stock
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• 4 tablespoons chopped fresh thyme or dill
• 1 tablespoon unsalted butter
• 2 teaspoons grated lemon zest
• 2 teaspoons sherry vinegar (I used a combo of red and champagne vinegar the first time because I couldn't find this)
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon lemon pepper seasoning
• 1/2 teaspoon garlic salt
• 1/4 cup part-skim ricotta cheese
• About 1/4 cup of shaved parmesan cheese

1. Cook pasta according to package directions. Drain in a colander reserving 1/3 cup cooking liquid. While the pasta sits - toss with a dash of olive oil so it doesn't stick together.
2. Heat one tablespoon oil over medium heat in a non stick skillet.  Add onion; sauté 3 minutes or until tender and starting to brown
3. Add garlic and mushrooms; cook until mushrooms are browned, about 10 minutes.
4. Add stock and salt; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid is reduced by half.
5. Stir in 1/3 cup reserved cooking liquid, dill or thyme, butter, lemon zest, vinegar, garlic salt,  lemon pepper and pepper. Add pasta; toss to coat.
6. Top each serving with 1 tablespoon ricotta cheese and 1 tablespoon Parmesan cheese.

**Makes 4 servings
**3 on Bryces dish scale, pot, colander, cutting board, knife, non stick skillet