Garlic Mushroom Ricotta Pasta 

Ingredients:

Olive oil spray
1 onion, finely chopped
3 cloves of garlic, crushed
400g (14oz) mushrooms, chopped (use a mixture of varieties for more flavor)
1 cup (240ml) chicken or vegetable stock
Handful of fresh parsley, finely chopped
180g ricotta cheese
30g (1oz) Parmesan cheese (or Italian hard cheese), freshly grated
50g (2oz) mozzarella cheese, freshly grated
240g (7oz) uncooked pasta of choice (penne works great!)
¾ teaspoon garlic powder
Freshly ground salt and pepper to taste
Instructions:

Cook the Pasta:
In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables:
In a large skillet, spray with olive oil and heat over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the crushed garlic and cook for an additional minute.
Add the Mushrooms:
Stir in the chopped mushrooms and cook until they are softened and browned, about 5-7 minutes.
Add Stock and Seasoning:
Pour in the chicken or vegetable stock and sprinkle in the garlic powder. Bring to a simmer and let it cook for a few minutes to reduce slightly. Season with salt and pepper to taste.
Combine with Pasta:
Add the cooked pasta to the skillet and toss to combine. Remove from heat.
Add Cheeses:
Stir in the ricotta, freshly grated Parmesan, and mozzarella until well combined and creamy. Add the chopped parsley and mix well.
Serve:
Plate the pasta and garnish with additional parsley and cheese if desired. Enjoy this creamy and flavorful dish!