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Pasta with tomato and mushroom sauce

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Ingredients for 4 servings:

  • 400 g tagliatelle pasta
  • 200 g ricotta
  • 1 pinch of nutmeg, grated
  • 200 g mushrooms
  • 1 tbsp olive oil
  • 400 g tomato sauce
  • 1 bunch basil, fresh
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook pasta in salted water until al dente and drain in a colander. In a bowl, combine the ricotta, pepper, and nutmeg with a hand mixer until creamy. Wipe the mushrooms with a damp cloth and slice. Heat the olive oil in a large pot, add the mushrooms, and sauté for about 4 minutes. Add the tomato sauce and simmer for another 4 minutes, stirring. Wash and finely chop the basil. Divide the pasta among plates and spoon the tomato and mushroom sauce over it. Place a dollop of the ricotta mixture in the center and sprinkle with herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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