Remember when you used to see gnocchi in burnt sage butter on restaurant menus everywhere years ago? It was as rampant as truffle oil. And let’s be honest, it tasted bloody good while you were eating it but like anything that’s been rolled in butter, there was only so much you could comfortably stomach.
Here’s a less intense way to use sage. It gives this pasta with mushrooms and ricotta a fresh and earthy element but doesn’t overpower the dish. Risoni is a rice shaped pasta available in supermarkets but feel free to use penne if you have that on hand.
Make sure you drain the pasta a minute before it’s al dente too, as it will cook further with the mushrooms and spinach.
For the best taste and texture, opt for crumbly ricotta and DON’T skip the lemon wedges.
This recipe serves 4-6 people.
- 300g risoni
- 2 tbsp olive oil
- 300g portobello mushrooms, sliced
- 4 garlic cloves, crushed
- 1/4 cup packed fresh sage leaves (around 10g)
- 1/2 cup chicken stock
- 120g baby spinach leaves
- 250g ricotta, crumbled
- Sea salt and cracked pepper, to taste
- Lemon wedges to serve
Bring a saucepan of water to boil for the pasta and cook the pasta, draining when it’s a minute away from al dente (around 9 minutes). While the pasta is cooking, heat the olive oil over medium heat in another large pot then add the mushrooms, garlic and sage. Cook stirring occasionally for 7 minutes then add the stock and cook for a further 2 minutes. Add the cooked pasta, spinach and crumbled ricotta to the pan and toss to combine. Season well with salt and pepper. Serve with lemon wedges.