Symbol made the noodles for this from scratch, and they really elevated the dish; that said, if you don't feel like making fresh pasta, I think it would turn out fine with store-bought too. The Kidlet, sadly, gave this one the thumbs down, apparently on the grounds that she only likes mushrooms one day of the year.

We were both dubious about the honey, but it really does add a lot; don't skimp on it.

Pasta with Mushrooms and Ricotta

My Saratoga Kitchen Table

Ingredients

• 6 tbsp unsalted butter
• 2 lbs assorted mushrooms, quartered
• 1 tbsp fresh thyme, chopped
  
• 6 garlic cloves, peeled and roughly chopped
• salt and black pepper
• 1 lb pappardelle, fettuccini, or similar flat, noodly pasta
• 1 C ricotta
• ½ C toasted walnut pieces
• honey and parmesan, for serving
  

Directions

1. Melt butter in a dutch oven over medium-high heat.
2. Add mushrooms, thyme, garlic, salt, and pepper; cook, covering briefly at the start, until mushrooms have released their liquid and cooked down, ~15 minutes.
3. Cook pasta al dente. Drain, reserving ½ C cooking water.
   
4. Combine pasta, water, ricotta, walnuts, and additional salt and pepper to taste with the mushrooms and toss to combine.
5. Drizzle generously with honey before serving, and top with freshly grated parmesan.