Name: Penne with morels
Prep time: 30 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 1 tbsp butter; 2 shallots, finely chopped; 250 g fresh morels, well rinsed and drained; 0.5 dl vegetable stock; 150 g ricotta; 2 dl cream; 2 tbsp flat-leaf parsley, finely chopped; 1 tsp thyme, finely chopped; 0.5 tsp salt; freshly ground pepper (a little); 250 g penne; salted water for cooking; 0.5 bunch flat-leaf parsley in sprigs

Method

Heat the butter in a sauté pan and cook the finely chopped shallots. Add the rinsed and drained morels, then cook for about 2 minutes.
Pour in the stock, bring to the boil, then reduce the heat and simmer gently for 3 minutes. Remove from the heat and leave to cool slightly for a moment.
Thoroughly mix the ricotta, cream, chopped parsley and thyme, then stir this mixture into the morels. Season with salt and pepper and set aside.
Cook the pasta in boiling salted water until al dente, then drain.
Return the morel sauce to the pan, reheat it, then add the penne and parsley sprigs. Toss and serve immediately.