250g pasta of your choice, cooked as per pack instruction and set aside. Save 1 cup of the pasta water.
2 tbsp olive oil
2 tbsp butter
1 onion, diced
Roughly 10 mushrooms, sliced
2 garlic cloves, minced
209g ricotta
2 tbsp pesto
Salt and pepper to taste
Parmesan to garnish
METHOD
Heat olive oil and butter over medium heat in a large pan. Saute onions for 3-5 minutes until beginning to soften then add the mushrooms and cook until any liquid has evaporated. Add the garlic and cook for 1 minute.
Add 1/2 cup of pasta water to the pan and stir to combine, then add in the ricotta cheese and pesto. Add more pasta water as desired. Season with salt and pepper.
Add in the pasta and stir until everything is evenly combined, adding in more pasta water as necessary. Taste and adjust seasoning.
Garnish with parmesan. Serves 4
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