Mushroom, Spinach and Broccoli Pasta with Whipped Ricotta

MUSHROOM, SPINACH AND BROCCOLI PASTA WITH WHIPPED RICOTTA

Recipe by Mark Calaminici | Food Loves Company

Serves 4

Ingredients

250g fresh ricotta

Salt, to taste

Freshly cracked pepper, to taste

Nutmeg, to taste

Zest of 1/2 a lemon

Heavy cream or milk, just a splash (optional)

300g mushrooms, mixed or single variety, chopped up into small pieces

Chili flakes, to taste

Extra virgin olive oil, to taste

140g fresh spinach, finely chopped

1 small head of broccoli, finely chopped

2 garlic cloves, thinly sliced or chopped

Pecorino Romano, finely grated, to taste

Method 

1. Place the ricotta in a food processor. Add lemon zest, heavy cream, nutmeg and season with salt and freshly cracked pepper. Pulse until you reach a smooth texture, like whip cream. Depending on how thick the ricotta is, you may have to add a bit more cream. Taste and adjust with any seasonings. Set aside.

2. Heat a large pan over medium-high heat. Add mushrooms and let cook, undisturbed. After about 5-10 minutes give a stir and depending on how brown they are leave again for another 5 minutes, undisturbed.  You want to release as much moisture from the mushrooms as you can. Once the mushrooms have started to brown and most of the moisture has been released season with salt, freshly cracked pepper, chilli flakes and add a large drizzle of extra virgin olive oil. Continue to cook down and you can add the garlic and broccoli at this point along with a ladle of water. Cook down the broccoli until soft and almost falling apart, adding more water if needed. Then add the spinach and cook everything down mixing to combine. You want to get rid of as much moisture as possible.

3. Cook the pasta in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.

4. Remove the pasta a couple minutes before al dente to finish cooking it in the pan. Add the pasta to the pan and toss to incorporate all the ingredients, adding more pasta water if needed. Add the whipped ricotta and mix into the pasta to create a creamy sauce. Then remove the pan from the heat or turn off heat and add as much Pecorino romano as you like, mixing and tossing.  Plate the pasta and top with a dollop of whipped ricotta and freshly grated Pecorino Romano. Enjoy!