Creamy Wild Mushroom, Ricotta & Thyme Tagliatelle

  • cooking time
    20 m
  • calories per serve
    425 cal
  • serves
150 g
light ricotta
1/2 cup (125mL)
CARNATION Lite Cooking Cream
1/2 cup (40g)
parmesan, finely grated, plus extra to serve
zest of 1 lemon
2 tsp
chopped thyme leaves
2 tbsp
extra-virgin olive oil
400 g
mixed wild mushrooms (such as pine and Swiss brown), coarsely chopped
garlic cloves, crushed
400 g
2 cups (40g)


  1. Combine ricotta, Lite Cooking Cream, parmesan, lemon rind and thyme in a small bowl, season to taste and set aside.


  2. Heat oil in a large frying pan over high heat, add mushrooms and cook for 5 minutes or until golden. Add garlic and cream mixture, cook for a further 2 minutes.

  3. Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain; toss through rocket and mushroom mixture; season to taste. Serve hot with sour dough bread and a large green leafy salad.

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