Pasta With Portobello Mushrooms
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound pappardelle or fettuccine, fresh or dried
- 2tablespoons olive oil
- 6large shallots, finely minced
- ¼cup coarsely grated ginger
- 1pound portobello mushrooms or any assortment of wild and common white mushrooms (champignons de Paris), cleaned, trimmed and sliced
- 1¼cups reduced-fat ricotta cheese
- 1¼cups nonfat plain yogurt
- 1tablespoon cornstarch
- ¼teaspoon salt
- Freshly ground black pepper to taste
- ¼cup chopped parsley
- ½cup coarsely grated Parmigiano Reggiano
Nutritional analysis per serving (4 servings)
842 calories; 22 grams fat; 9 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 125 grams carbohydrates; 9 grams dietary fiber; 21 grams sugars; 39 grams protein; 539 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the pasta in boiling water.
- Step 2
Heat the oil in a large skillet, and saute the shallots, ginger and mushrooms until the mushrooms soften and release their liquid.
- Step 3
Blend the ricotta and yogurt thoroughly. Then, thoroughly blend a little of the yogurt mixture with the cornstarch to form a smooth paste. Spoon the cornstarch mixture into the remaining yogurt-ricotta mixture, and blend thoroughly.
- Step 4
Reduce the heat under the mushrooms to very low. Stir in the yogurt mixture, and cook until the sauce is warmed, but not hot. If it gets hot, it will separate.
- Step 5
Season with salt and pepper, and spoon over the pasta. Sprinkle with parsley. Serve with cheese.
Private Notes
Comments
Made this exactly as written, except for slightly less ginger. We both thought it was quite tasty, and the ginger helps to elevate what would be a bland sauce without it, so use the amount called for in the recipe. A reasonably quick to prepare vegetarian dinner, filling and creamy without butter or cream.
I just made this last night and wow what a great recipe. I loved the combo of yoghurt and ricotta cheese, made the sauce rich and creamy without the fat and calories. I was surprised at the addition of fresh ginger, but went ahead and even got some fresh, although I had some in the freezer. What an amazing taste, it brings out the flavors of the mushrooms, not overwhelming and can hardly taste the ginger (I am a huge ginger fan). The only change I made was to add a couple of dashes of L&P.
Nice recipe for an easy and very satisfying meal. I am surprised there are not more comments. I made as described but made half the recipe with only 5 oz. of wide, flat noodles and it still made three to four servings. You can save some pasta water to thin as needed. I made the sauce in a cast iron skillet and added the pasta to the pan.
Good Flavor. continued to add wine to the sauteed ingredients. A little dry (should have saved pasta water to add to the dish).
Made a half recipe with 2 large shallots and the 2 T of ginger called for. Added a couple of Tbsp of pasta water to sauce to thin. Next time I will reduce the ginger to 1 Tbsp and add more pasta water to thin the sauce more. Might try adding some thyme or another seasoning. It was a good dish but seemed a bit heavy on the ginger.
Made this exactly as written, except for slightly less ginger. We both thought it was quite tasty, and the ginger helps to elevate what would be a bland sauce without it, so use the amount called for in the recipe. A reasonably quick to prepare vegetarian dinner, filling and creamy without butter or cream.
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