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Angel Hair Pasta with Wild Mushrooms, Ricotta and Toasted Walnuts
Main Courses
Date: April 9, 2016
  • 4 tbsp. butter
  • 1.5 pounds mushrooms, sliced
  • 1 tbsp. thyme, chopped
  • 2 cloves garlic, grated
  • 3/4 cup (or more) ricotta
  • 1/4 cup walnut pieces, toasted
Preparation Steps:
  1. Melt butter in a large pan over medium heat. Add sliced mushrooms, thyme and garlic. Stir to coat the mushrooms and continue cooking until golden brown (about 10-15 minutes).
  2. Stir in ½ cup ricotta along with ½ cup pasta water and most of the walnuts (reserving a few for topping).
  3. Add cooked fettuccini to pan and toss. Add some of the pasta water if needed. Season to taste and serve. Top with reserved ricotta and walnuts.