fbpx

Tomato, Mushroom & Ricotta Pasta

  • Serves: 4
  • Cooks In: 15 minutes
  • Share:


Ingredients

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

Method

1

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

2

Meanwhile, 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.

3

Drain 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.

Ingredients

 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

Directions

1

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

2

Meanwhile, 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.

3

Drain 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.

Tomato, Mushroom & Ricotta Pasta

Tags:

 Dinner, Pasta

YOU MIGHT ALSO LIKE...