Baked Ricotta, Butternut and Mushroom Pasta
Ok so I am going to mention St. Valentine's in this post even though it is still about 3 weeks away. To be honest I don't really celebrate Valentine's Day but I love cooking for the boyfriend, it's a way to show my love for him. So essentially it is Valentine's Day every day I cook for him ;)
Soubry (pasta) approached me for a collaboration. You may remember I did another collab with them a while ago for a good cause so I was excited to do another one with them.
This time they proposed to send me 1 meter long spaghetti so couples can have a romantic St. Valentine's dinner à la Lady and the Tramp. I thought this was so adorable so I said I would love to tell my readers about this! Of course, you can get your own pack of 1 meter spaghetti, you can find more info on how to at the end of this article ;)
Here is my recipe: baked ricotta, butternut and mushroom pasta! Don't forget the garlic and chili!
What do you need? (2 portions)
- cooked spaghetti
- 1 small butternut (or half a large butternut), cubed
- handful of quartered mushrooms
- 2 cloves of garlic, sliced
- about 1/4 cup of olive oil
- chili flakes (however much you like)
- 1 ricotta cheese (around 250g)
- salt & pepper
- a couple of sprigs of rosemary
What do you need to do?
Baked ricotta is so good and make this dish creamy without making a mess or making it too difficult! Here goes:
Cut up your butternut and mushrooms and spread around a baking tray leaving a round space in the middle. Make sure the veggies aren't too layered and that there is room for caramelisation.
In the middle round space, place the ricotta. Place the tray aside.
Get a small bowl and mix about 1/4 cup of olive oil with the sliced garlic cloves, chili flakes, salt and pepper. Add some of the fresh rosemary to it. Season with salt and pepper. This is based on a recipe from Jamie Oliver that I love, and I love the way he had the idea to flavour the ricotta this way.
Stir the olive oil mixture well and brush in on the ricotta. The leftover oil is used on the vegetables. With a spoon or your hands, make sure the veggies are covered in some oil.
Place in a pre-heated oven at around 190°C-200°C for 30 to 40 minutes. just make sure the butternut cooks right through, some ovens vary so make sure to keep an eye on it!
Once the butternut is cooked, take the tray out of the oven and carefully remove the ricotta while keeping it whole. Place aside. Add the cooked pasta in the tray and stir everything so the pasta is covered covered in all the yummy flavours! Finally add the ricotta to the tray and break the cheese in pieces and spread them around.
Serve with some parmesan (and for me some extra fresh ground pepper) and enjoy!
** You can win one kilo of the Soubry 1 meter spaghetti until the 4th of Februari. Participate by posting a photo of your favourite pasta dish on their Facebook wall or on Instagram with the hashtag #Soubry and cross your fingers ;) More info on their website **