Mushroom, Thyme and Ricotta Linguine
Nutrition per serving
| Calories | 548 kcal |
| Protein | 21.4 g |
| Carbs | 64.3 g |
| Fats | 25 g |
| Saturated Fat | 6.8 g |
| Monounsaturated Fat | 11 g |
| Polyunsaturated Fat | 4.1 g |
| Sugars | 4.5 g |
| Fiber | 7 g |
| Sodium | 81 mg |
Ingredients
| White or chestnut mushrooms | |
| Garlic | |
| Fresh Thyme | |
| Linguine Pasta | |
| Pine Nuts, dried | |
| Green Peas | |
| Ricotta Cheese (whole milk) | |
| Lemon | |
| Olive Oil |
Preparations
1. Roughly chop the mushrooms.
1. Roughly chop the mushrooms.
2. Peel/chop the garlic.
3. Remove the thyme leaves from the sprig.
Cooking Instructions
1. Cook the pasta in lightly salted water according to the package instructions until al dente. Reserve ¼ cup of the pasta water before draining.
1. Cook the pasta in lightly salted water according to the package instructions until al dente. Reserve ¼ cup of the pasta water before draining.
2. Place the pine nuts in a dry frying pan over medium-high heat. Stir frequently every 15 seconds and cook until golden brown.Transfer to a bowl and set aside.
3. Return the pan to heat with ¾ tbsp of olive oil over medium-high heat. Add the mushrooms, garlic and thyme and stir-fry for 3 minutes.
4. Add the peas to the pasta 2 minutes towards the end of the cooking time.
5. Add the ricotta to the mushroom mixture with a pinch of salt (optional) and 2 tbsp of the pasta water and stir until smooth. Add ½ a tsp of lemon juice with a grate of lemon zest and the drained pasta/peas with half the Italian cheese and gently mix to coat.
6. Serve in a bowl with the remaining cheese and pine nuts sprinkled over the top.