Creamy Ricotta Pasta with Crispy Breadcrumbs

Instructions

1. Step
   Bring a large pot of salted water to boil. Once boiled, cook pasta according to box instructions. Reserve 1 cup of pasta water.
2. Step
   In a large sauce pan, heat pan over med-high heat add butter and olive oil. Once butter is melted, add in onions and garlic. Cook for 4-5 minutes until softened. Add in mushrooms and 2 more knobs of butter. Season with salt & pepper. Cook mushrooms until softened, about 6-7 minutes. Once soft add in ricotta and mix together until ricotta is melted. Add in veggie stock, lemon juice and zest. Mix together until combined. Add in parmesan cheese and mix. Reduce heat to low-medium and continue to stir.
3. Step
   Once pasta is cooked add the pasta directly into the sauce pan with pasta water. Mix together until combined and turn off heat.
4. Step
   Heat oven to 350F degrees. Line baking sheet with parchment paper. Cube baguette and drizzle with olive oil and salt & pepper. Mix together until baguette is evenly tossed. Cook for 15 minutes until baguette is toasted. Add baguette to food processor and blend until smooth.
5. Step
   Heat a small saucepan over low-med heat. Add in butter and add in breadcrumbs. Grate in garlic and mix together until combined. Season with salt & pepper and heat for 8-10 minutes, until breadcrumbs are toasted.
6. Step
   Plate pasta and top with parmesan cheese, black pepper and ¼ cup of breadcrumbs. Serve and enjoy!