Mushroom Ricotta Fettuccine

by Trudy ~ Veggie num num on June 11, 2010

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Mushroom Ricotta Fettuccine

Pasta is such a great standby meal and this simple vegetarian fettuccine recipe is super filling, tasty and quick to prepare. Ricotta is a perfect substitute to heavier full cream pasta dishes; you still get a smooth creamy taste but without all the saturated fat.

Use a combination of whatever mushrooms are available; even some dried shitake mushrooms work well. With lovely fresh ingredients, it is one of our favourite ways to enjoy pasta and perfect to throw together at the last minute.

Best enjoyed with crusty bread and good company :)

Preparation time: 20mins
Serves 4

Prepare the pasta to the packet instructions, set aside.

Heat the oil in a large heavy based frypan; add the garlic and cook over a medium heat for 1 minute add the mushrooms and continue to cook for 4-5 minutes until soft and golden brown.

Add the chilli and cook for a further minute.

In a small bowl combine the eggs and ricotta together until smooth.

Add the cooked pasta to the frypan with the mushrooms, toss over a low heat.

Add the ricotta and egg mixture, continue to toss well over a low heat for 1-2 minutes.

Remove from the heat and toss through the cheese and baby spinach.

Serve immediately accompanied with warm crusty bread.

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{ 3 comments… read them below or add one }

Veggie Belly June 14, 2010 at 5:29 am

WOW! this is making me hungry! looks simple, easy and filling.

CC September 2, 2010 at 9:52 pm

A great recipe – so easy and quick.
(I’m a bit of a mushroom nut so might add extra mushies next time round.)
Thanks for a yum meal!

Sabrina September 19, 2010 at 7:01 am

This was our delicious dinner today. Quick, simple and yummy =)
We minced one onion and cooked it with the garlic, and then we add some ground nutmeg too. That matched perfect!
Thank you for another great recipe…

The best wishes from Germany
Sabrina

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