Creamy Mushroom Ricotta Pasta Recipe

Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, about 7-9 minutes. Drain the pasta, reserving a little pasta water, and set aside.

While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and tender, approximately 6-8 minutes.

Stir in the chili flakes (if using), salt, and black pepper to the mushrooms, cooking for an additional minute to release the flavors.

Lower the heat and add the ricotta cheese and grated parmesan to the skillet. Stir gently to combine with the mushrooms, creating a creamy sauce. If the mixture is too thick, add a little reserved pasta water to loosen the sauce.

Add the drained pasta into the skillet and toss until the pasta is well coated with the creamy mushroom ricotta sauce. Sprinkle chopped fresh parsley over the dish for brightness.

Plate the pasta and serve immediately, optionally topping with extra ricotta cheese for added creaminess.