Friday, September 6, 2019

Penne with Ricotta and Mushrooms

By Vicki Delany

I love ricotta and I’m always happy to find new ways of using it.  This quick and easy pasta dish is sure to be a big hit in your house.


454 g penne
1/4 cup extra-virgin olive oil
garlic cloves, sliced
1 tsp chopped rosemary
2 227-g pkg mixed mushrooms, thickly sliced
1 tsp salt
1 bunch green onions, chopped
1 1/2 cups ricotta
1/4 cup parsley, roughly chopped
1/2 cup grated parmigiana-reggiano or Parmesan cheese


BOIL a large pot of salted water. Cook penne according to package directions.

HEAT a large frying pan over medium. Add oil, then garlic, and cook until sizzling for about one minute.  Stir in rosemary and increase heat to medium-high, then add mushrooms and salt. Cook until mushrooms are browned about 3 min. Season with fresh pepper. Add green onions and cook until wilted, for 2 minutes.

Drain pasta, reserving some of the cooking water.   

Add 1 cup pasta water to sauce and simmer about 10 min.

Stir drained pasta into the mushroom sauce and add ricotta and parsley. Add more pasta water if needed to give it the consistency you want. Cook until warmed through. Remove from heat and stir in grated cheese.

Coming September 24: Mass-market paperback edition of SOMETHING READ SOMETHING DEAD by Eva Gates. Now available for pre-order from all your favourite places. 


  1. The addition of ricotta sounds inspired.

  2. Yum, this sounds delicious! Thank you for sharing.

  3. Sounds delicious and can't wait to read it

  4. Thanks for your comments. I hope you enjoy the dish. Bon Appetite!

  5. The recipe sounds delicious! And looking forward to the paperback!