Three-Cheese Pasta with Cremini & Shiitake Mushrooms

Three-Cheese Pasta

with Cremini & Shiitake Mushrooms

30 MIN
2 Servings
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Vegetarian
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From the Test Kitchen

For rich depth of flavor, you’ll create a silky sauce for this sophisticated pasta by sautéing two kinds of earthy mushrooms (fresh cremini and dried shiitake) with aromatic shallot and garlic—finished with cream and mascarpone cheese. A garnish of fragrant, fried sage lends even more earthy flavor to the dish.

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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Nutrition Label
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & rehydrate the mushrooms:
1 Prepare the ingredients & rehydrate the mushrooms:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Place the dried shiitake mushrooms in a medium bowl. Add 3/4 cup of hot water. Set aside to rehydrate at least 10 minutes. Pick the sage leaves off the stems. Thinly slice the cremini mushrooms. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, combine the ricotta, parmesan, and a drizzle of olive oil; season with salt and pepper. 

Fry the sage leaves:
2 Fry the sage leaves:

In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the sage leaves. Cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate; immediately season with salt. 

Cook the pasta:
3 Cook the pasta:

Add the pasta to the pot of boiling water and cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. 

Make the sauce:
4 Make the sauce:

Meanwhile, reserving the mushroom water, drain the rehydrated shiitake mushrooms and transfer to a cutting board; roughly chop. Heat the pan of reserved sage oil on medium-high until hot. Add the sliced cremini mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the prepared shallot and garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Stir in the vinegar (carefully, as the liquid may splatter), cream (shaking the bottle before opening), and chopped shiitake mushrooms

Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked mushrooms and sauce, add the cooked pasta and half the reserved mushroom water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining mushroom water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the seasoned ricotta and fried sage leaves. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & rehydrate the mushrooms:
1 Prepare the ingredients & rehydrate the mushrooms:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Place the dried shiitake mushrooms in a medium bowl. Add 3/4 cup of hot water. Set aside to rehydrate at least 10 minutes. Pick the sage leaves off the stems. Thinly slice the cremini mushrooms. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, combine the ricotta, parmesan, and a drizzle of olive oil; season with salt and pepper. 

2 Fry the sage leaves:

In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the sage leaves. Cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate; immediately season with salt. 

Fry the sage leaves:
Cook the pasta:
3 Cook the pasta:

Add the pasta to the pot of boiling water and cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. 

4 Make the sauce:

Meanwhile, reserving the mushroom water, drain the rehydrated shiitake mushrooms and transfer to a cutting board; roughly chop. Heat the pan of reserved sage oil on medium-high until hot. Add the sliced cremini mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the prepared shallot and garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Stir in the vinegar (carefully, as the liquid may splatter), cream (shaking the bottle before opening), and chopped shiitake mushrooms

Make the sauce:
Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked mushrooms and sauce, add the cooked pasta and half the reserved mushroom water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining mushroom water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the seasoned ricotta and fried sage leaves. Enjoy! 

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