Ric Spin Scarpinocc is a new addition to the Pasta Shop. We take our homemade Almond Ricotta (Ric) and mix it with blanched spinach (Spin). Add a little lemon zest and some salt and pepper and you have a plant based filled pasta.
I wanted to serve this with some umami mushrooms which are available all year round..
For this recipe i took the following:
- 1 small shallot - sliced
- 1 large clove of garlic - sliced
- 1x 6oz serving of Ric Spin
- 6oz oyster mushrooms torn into similar size pieces
- 4 Tablespoons of olive oil
- 2 Tablespoons of almond ricotta (shop bought will do) or you could add some oat milk…. It’s mainly to get a creamier finish at the end
- Shoyu- I used SharedCultures Lentil and Quinoa.- amount to taste… I used around 1.5 Tablespoons
- Fresh Parsley
Sautee the mushrooms in a hot frying pan with half of the oil. You want to get them nicely brown. Once you have colour, add 1/2 of the shoyu
Put some water on to boil for the pasta, add salt and bring to the boil
At the same time, add the shallots and garlic to the same skillet used for the mushrooms with a bit more of the oil. Sauté until soft and if they start to get dry add a little of the hot water .
When the pasta water is boiling add the pasta and make sure they are all swimming separately (not stuck together), as you do this, add the mushrooms back into the pan with the shallots and bring up the heat…. Add a little more water if needed. You don’t want anything to stick or burn
The pasta should take 3 mins from fresh or 4.5 from frozen
Add a little of the almond ricotta to the onions, mushrooms and water mixture and gently stir in. Taste and if need be add a bit more of
Once the pasta is done, gently add it to the mushrooms and swirl around making sure it all mixes together. Add some more of the pasta water and keep swirling until you have a creamy sauce. Keep testing the sauce and adjust seasoning if need be. I added a little black pepper and a touch of
Serve onto a warm plate and sprinkle with parsley. Enjoy