PASTA WITH PORTOBELLO MUSHROOMS
Provided by Marian Burros
Categories dinner, lunch, quick, pastas, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the pasta in boiling water.
- Heat the oil in a large skillet, and saute the shallots, ginger and mushrooms until the mushrooms soften and release their liquid.
- 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.
- 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.
- Season with salt and pepper, and spoon over the pasta. Sprinkle with parsley. Serve with cheese.
Nutrition Facts : @context http, Calories 843, UnsaturatedFat 11 grams, Carbohydrate 121 grams, Fat 23 grams, Fiber 9 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 494 milligrams, Sugar 21 grams
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Amanuel Serawit
[email protected]This dish is a bit bland for my taste. I would add more garlic and pepper next time.
Leatgatluok Phar
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Slyde Hammock
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it.
DaveDoesVR
[email protected]This dish is a great way to use up leftover mushrooms. I always have a few mushrooms left over after I make mushroom soup, and this is a great way to use them up.
Natalyah Clark
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this dish. The mushrooms were cooked perfectly and the sauce was very flavorful.
Sandra N.A. Lomotey
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Emmett Grzegorczyk
[email protected]I love how versatile this dish is. You can add or remove ingredients to suit your own taste. I like to add a bit of red pepper flakes for a little spice.
Benard Koros
[email protected]This pasta dish is a great way to get your daily dose of vegetables. The mushrooms, sun-dried tomatoes, and spinach are all packed with nutrients.
Music Lover2416
[email protected]I was a bit skeptical about this dish at first, but I'm so glad I tried it! The mushrooms were cooked perfectly and the sauce was amazing. I will definitely be making this again.
Bimla Chaudhary
[email protected]This pasta dish is easy to make and packed with flavor. I love the combination of mushrooms, sun-dried tomatoes, and spinach. The sauce is also very creamy and delicious.
Muhammad Rashid MR
[email protected]I made this dish last night and it was a hit with my family! The mushrooms were so tender and juicy, and the sauce was creamy and flavorful. I will definitely be making this again.
Rudra Deb Roy
[email protected]This pasta dish is a definite winner! The portobello mushrooms are incredibly flavorful and pair perfectly with the creamy sauce. I also love the addition of sun-dried tomatoes and spinach, which add a nice pop of color and flavor. Overall, this is a