Creamy Pasta and Portabellas
- Reviews 2
Ready In: 40 mins
Serves: 6-8
Ingredients
- 1 (10 ounce) box cavatappi pasta
- 2 portabella mushrooms
- 1⁄4 cup fresh basil, chiffonade
- 1 cup arugula
- 12 ounces part-skim ricotta cheese
- 8 ounces mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pinch salt
- pepper
- fresh lemon juice, if desired
Directions
- Prepare cavatappi according to package directions. Drain and set aside.
- Meanwhile clean stems of portabellas and discard. Slice mushrooms in thin slices and drizzle with olive oil.
- Place on parchment lined baking sheet and sprinke with kosher salt or sea salt.
- Broil approximately 4-5 minutes until lightly browned; set aside.
- Place drained cavatappi in a baking dish; add 2 T softened butter.
- Add ricotta and mix until blended.
- Cover with mushrooms.
- Top with mozarella.
- Bake uncovered about 15 minutes on 325F until cheese is melted.
- Remove from oven.
- Place handful of fresh arugula on each plate.
- Cover with pasta and mushrooms.
- Cut basil with sharp knife into chiffonade ribbons right before you use it. It will keep its flavor and aroma.
- Sprinkle with fresh basil.
- Squeeze fresh lemon on top, if desired.
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