Mushroom Tomato Pasta with Herby Garlic Ricotta

We have a dish very similar to this at work... The dish at work is usually the go-to when the cooks are tired, hungry and need a snack.  I always want to eat it, but wouldn't like to go in their section and use up their prep.  So here is MY version which Greg and I had for dinner last night! I think this is the PERFECT dish to seduce someone with.. Make it with your favourite tunes on (I think Leonard Cohen is good if you are going for romantic...) and a BIG glass of wine! Have fun :)


Ingredients

-Your favourite type of pasta (we used fusilli)
-Your favourite tomato pasta sauce (I like presidents choice "Marinara" )
- a sliced shallot
-a handful of sliced mushrooms (I used cremini, but any kind would be nice!)
-A small tub of Ricotta
- a clove of garlic- chopped as finely as you can!
-chopped herbs (use whatever you like, or what you happen to have on hand.  Greg and I had some thyme in the fridge.  Thyme, oregano, basil, parsley, or rosemary would all be great!)
-A small spoonful of honey
-A spoonful of extra virgin olive oil
-Salt and fresh ground pepper

Method


In a bowl mix two extra-large spoonfuls of Ricotta with the chopped garlic and herbs.  Add the honey and olive oil, mix and season to taste.. Don't forget the fresh ground pepper!  You can now set this aside.. It will go on top of the pasta at the very end.

Find a large pot to boil your pasta in, fill it with water and add a generous amount of salt.  Put the pot on high and cover.


Next, Take the sliced mushroom and shallots and saute them off in a pan.  When they get a lovely golden colour, add your pasta sauce.  Let this lightly simmer while you cook your pasta.

When your water comes to a boil, add the pasta and give it a good stir.  Pasta needs a few good stirs as it  cooks or the pasta will stick to the bottom.



Pasta should be cooked to al dante.. The problem with this is that Greg and I have a very different idea of what exactly al dante means.  Greg likes his pasta with a bit of a chew in the middle.  I like my pasta cooked a bit more than what al dante probably is.   We usually compromise in the middle.. but it usually takes us both trying the pasta a few times before we are both satisfied.

When the pasta is cooked the way you like it,  drain the pasta well, then put the pasta back in the pot.  Add the pasta sauce and mix well.  When all of the pasta is coated well, scoop the pasta into a bowl (or plate... whatever!) and add a nice big spoonful of the garlicy ricotta on top.  Enjoy!!!