What do you do when you’ve got several cups of fresh, homemade ricotta? Make a delightful pasta! This dish is quick, delicious and reheats amazing well (for pasta, at least).
Linguini with Fresh Ricotta, Leeks and Mushrooms
2 leeks, sliced and rinsed of their grit
1 cup mushrooms, cleaned and sliced (We used button mushrooms and shitakes)
1 T butter
1 T olive oil
2 T cream
salt and pepper
1/2 lb linguini or other dry pasta
a few generous dollops of fresh ricotta per serving
Preheat an over to 350 degrees. Put on a pot of water to boil.
Slice the mushrooms and arrange them into a single layer on a baking sheet. Bake the mushrooms until they are shriveled, about 15 minutes. This makes them extra flavorful.
Meanwhile, gently saute the leeks in the butter and oil over medium low heat. After the leeks are soft, add the cream. Add the pasta to the boiling water. Reduce the leek and cream mixture just slightly. Add the mushrooms. Season with salt and pepper. After the pasta is al dente, add it to the sauce. Toss to coat. Plate the sauced pasta and top with a few generous dollops of ricotta. Not gorgeous, but delicious!