Creamy pasta can no doubt be fattening. I love creamy pasta once in a while but feel the guilt after having it since it is laden with heavy cream. I decided to go for the low fat version and prepared creamy ricotta spirals with mushrooms. Yes, you’ve got it. I’ve substituted cream with ricotta. The result is tasty, sans the richness of cream. Here’s how I did it:
Ingredients
grape seed oil
3/4 packet of spiral pasta
salt for boiling pasta
1 large onion, sliced
4 cloves garlic, chopped
250 g mushrooms, sliced
8 cherry tomatoes, diced
1/2 anchovy cube
250 g ricotta cheese
1 tbsp chili flakes
pepper to taste
handful of coriander, chopped
Shaved Parmesan for serving
Method
1. Fill a pot with water and add salt. Boil it over medium heat. Once boiled, add spirals and cook for 8-10 mins or till al dente. Save 1 cup of pasta water, drain the rest of the water into a colander and set spirals aside.
2. Add oil to a pan over medium heat. Once heated, add onions and cook till they are nearly caramelized.
3. Add garlic and let it cook. Then add mushrooms and let them sweat, that is, juice oozes out.
4. Next, add tomatoes and mix the ingredients well.
5. Add anchovy cube and break it to form a paste. Stir the paste together with the ingredients. If you can’t find anchovy paste, you can add tinned anchovies but ensure that they are finely chopped.
6. Add the ricotta and then add pasta water to dilute it. The consistency should not be thick.
7. Add pepper to taste and as an option, as chili flakes.
8. Stir the mixture and then add the cooked spirals. Blend the ingredients well.
9. Add coriander for added taste.
10. Serve on plate and finish with Parmesan shavings.
This dish is easy and quick to prepare. Ensure that you use anchovy cubes or the ones in the tin for flavour. The pepper and chili flakes with lift the pasta dish to a new level. Alternatively, you can add prawns or shrimps. If you feel generous, use Shitake mushrooms instead. The result is light, satisfying, tasty pasta that keeps the whole family happy.