Pasta is an ultimate comfort food and this recipe came to be by flewk! I wanted to use up lots of opened Tupperware in my fridge and some garden fresh basil as well.
Prep: 10 minutes
Cook: 20 minutes
Difficulty: Easy
Ingrédients
Pasta
- 2 Tbsp Sea Salt, (to salt your water)
- 1 1/5 cups Pasta, (of your choice)
Sauce
- 5 Tbsp Huile d'olive extra vierge, (I used Zoë Olive Oil)
- 1/3 cup Pasta Water
- 5 Tbsp Ricotta
- 5 Tbsp Heavy Cream (Whipping Cream)
- 1 tsp Salt and Pepper, (to taste)
- 1 Tbsp Unsalted Butter
- 6 whole White Mushrooms, (sliced)
- 2 Tbsp Artichoke Spread
- 5 pieces fresh Basil, (sliced for garnish)
Topping
- 1/3 cup Gluten Free Italian Bread Crumbs
- 1 tsp Unsalted Butter
Process
- In a medium pot, bring salt and water to a boil
- Cook pasta according to box instructions or your taste and reserve your pasta water
- In a small pan, add your breadcrumbs and butter on low heat until the breadcrumbs form a golden colour, set aside
- In the meantime, in a pan, sautée your mushrooms with butter, salt and pepper
- Add your cream, ricotta, and artichoke spread to the pan on medium heat and allow for the mixture to combine
- Drain your pasta and add it to the pan, mix well
- Incorporate your pasta water and mix well once more
- Plate with a generous amount of extra olive oil on top, breadcrumbs, and garnish with fresh basil
- Serve and enjoy!
