Categories: Pasta

Ingredients

• 8 oz. Campanelle Pasta
• 8 oz. Cremini Mushrooms
• 1 Shallot
• 2 Garlic Cloves
• 3 Thyme Sprigs
• 1/4 cup Panko Breadcrumbs
• 3 fl. oz. White Cooking Wine
• 4 fl. oz. Light Cream
• 4 oz. Ricotta
• 1 oz. Grated Parmesan Cheese

Directions

1. Bring a medium pot of lightly salted water to a boil.

2. Once water is boiling, add pasta and cook until al dente, 7-9 minutes. Reserve ½ cup pasta water. Drain pasta in a colander and set aside. While pasta boils, prepare ingredients.

3. Cut mushrooms into ¼" slices. Peel and mince shallot. Mince garlic. Stem thyme. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan and stir constantly until browned, 1-2 minutes. Transfer panko to a plate or small bowl. Wipe pan clean and reserve.

4. Return pan used to toast panko to medium-high heat and add 1 tsp. olive oil. Add mushrooms to hot pan and stir occasionally are browned, 3-5 minutes. Transfer mushrooms to a plate and season with a pinch of salt. Reserve pan; no need to wipe clean.

5. Return pan used to cook mushrooms to medium-high heat and add 1 tsp. olive oil. Add shallot, garlic, and thyme (reserve a pinch for garnish) to hot pan and cook 30-60 seconds. Add white wine and cook until almost evaporated, 30-60 seconds. Add cream, ricotta, reserved pasta water, and half the Parmesan (reserve remaining for garnish). Stir together and bring to a simmer. Stir often until slightly thickened, 1-2 minutes. Season with ½ tsp. salt. Remove from burner.

6. Gently fold mushrooms and pasta into sauce. Plate dish as pictured on front of card, garnishing with remaining Parmesan, reserved thyme, and toasted breadcrumbs. Bon appétit!

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