Pasta with Mushrooms, Ricotta & Walnuts Recipe | Abel & Cole

Pasta with Mushrooms, Ricotta & Walnuts

Cooking time
Serves2 people
Vegetarians
Pasta with Mushrooms, Ricotta & Walnuts

A wintry woodland of a pasta dish, stuffed with meaty portobello and white mushrooms, toasted walnuts and tender pasta, scented with fresh thyme and stirred with creamy ricotta, finished with a sweet slick of honey.

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Ingredients

  • 35g walnuts
  • Sea salt
  • A handful of thyme, leaves only
  • 200g Portobello mushrooms
  • 200g white mushrooms
  • 1 tbsp olive oil
  • Freshly ground pepper
  • 200g chifferini pasta or penne pasta
  • 125g ricotta
  • 40g honey
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Method

1. Fill your kettle and boil it, then fill a large pan with the hot water. Add a pinch of salt, cover and bring to the boil. Meanwhile, tip the walnuts into a deep frying pan. Place on a medium heat and toast, shaking the pan often, for 2-3 mins till the walnuts smell nutty. Tip the walnuts out onto a board and let them cool for 2 mins, then roughly chop them.
2. Pick the thyme leaves off their woody sprigs (you can push the sprigs through a sieve and the leaves will collect in the sprigs). Roughly chop the thyme leaves. Rinse the portobello and white mushrooms, then tear them into bite-sized pieces.
3. Put the frying pan back on a medium-low heat and add 1 tbsp olive oil and the mushrooms. Season with a pinch of salt and pepper and fry, stirring often, for 10 mins till softened, browned and juicy.
4. While the mushrooms cook, check the water in the pan – it should be boiling by now. Add the pasta and simmer for 8 mins, till the pasta is tender but still has a little bite to it.
5. When the pasta is cooked, drain it and add to the mushrooms. Add half the toasted walnuts and thyme leaves and a quarter of the pot of ricotta. Toss to mix.
6. Divide the pasta between 2 warm plates and top with the remaining walnuts and thyme. Spoon over a quarter of the ricotta and drizzle over the honey. Serve straight away.
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