Creamy Mushroom & Ricotta Skillet Mafalda
with Maple-Dijon Salad
Cooking time
20 minutes
Servings
4
Calories
690 /serving
Follow the squiggly lines. The ruffled edges of mafalda pasta are made to catch this luscious sauce of ricotta and cream, dotted with sautéed mushrooms. A family meal to soften away the stress of the day, leaving you with only one pan to clean.
We will send you:
- 1 Head of curly leaf lettuce
- 200g Radishes
- 4 Garlic cloves
- 225g Mushrooms
- 340g Mafalda
- 90ml Maple-Dijon vinaigrette
- 30g Ricotta
- 180ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Whisk
2 tbsp Butter
Total Fat
37 g
Saturated Fat
17 g
Sodium
330 mg
Total Carb
77 g
Sugars
7 g
Protein
18 g
Fibre
5 g
Preparation
Sauté the mushrooms
- Thinly slice the mushrooms.
- Mince the garlic.
- In a large, high-sided pan, heat 2 tbsp butter and a drizzle of oil on medium-high.
- Add the mushrooms and sauté, 3 to 4 min., until beginning to brown.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant; season with S&P.
Combine the pasta
- To the pan, whisk in the cream, 3 ¼ cups water and S&P.
- Add the pasta; bring to a boil.
- Reduce to a simmer, cover and cook, stirring occasionally, 12 to 14 min., until the pasta is al dente and the sauce has thickened.
- Add the ricotta and Grana Padano; stir well.
- If the sauce seems dry, gradually add up to ½ cup water until you achieve your desired consistency; season with S&P.
Make the salad
- Meanwhile, thinly slice the radishes.
- Roughly chop the lettuce.
- In a large bowl, combine the lettuce, radishes, vinaigrette and S&P.
Plate your dish
- Divide the pasta and salad between your plates. Bon appétit!
