I was trying to come up with ways to use my bounty of ricotta and I hit on this idea that a creamy sauce of roasted garlic and ricotta with oyster mushrooms and corn over pasta sounded pretty freaking good. I am so glad that I figured out how to easily make roasted garlic in the air fryer, because it really makes for a wonderful ingredient. Especially when paired with super high quality ricotta. What a treat!
Guessipe
- 1 lb pasta of your choice
- 1 head roasted garlic
- 2 cups ricotta
- 2/3 cup grated Parmesan
- 1 TBSP red pepper flakes
- zest and juice of 1 lemon
- 1 tsp salt
- 1 red onion, chopped
- 1 lb king oyster mushrooms, sliced
- 1 can corn, drained
- olive oil
- salt and pepper to taste
Cook the pasta to just al dente, reserving 2 cups of the pasta water.
Mash together roasted garlic, ricotta, Parmesan, red pepper flakes, lemon zest, lemon juice, and salt until well combined.
Heat a drizzle of olive oil over medium high heat. Saute the red onion until it begins to soften. Add the mushrooms and cook until they begin to brown.
Add the corn and pasta and toss together.
Add the ricotta mixture and stir well to evenly coat. Add pasta water as needed to make a creamy texture. Salt and pepper to taste.
Garnish with more parmesan and a drizzle of olive oil.
