Tomato, Mushroom and Ricotta Pasta

Organisation: Australian Mushrooms

Preparation: 10 min

Cooking time: 15 min

Serves: 4

Type of recipe: healthy, main meal, vegetarian

Recipe

This Tomato, Mushroom, and Ricotta Pasta features penne pasta combined with a flavorful sauce of sautéed onions, garlic, mushrooms, and tomato passata. Tossed with fresh basil and crumbled ricotta, the dish is a creamy, savory treat that's easy to prepare and perfect for a satisfying meal.

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.