Mushroom and Cottage Cheese Pasta

cooking.nytimes.com

Roo Riley

2 tablespoons extra-virgin olive oil

1½ pounds cremini mushrooms, cleaned, trimmed and roughly chopped (about 6 cups)

1 yellow or red onion, roughly chopped (about 2 cups)

Kosher salt and black pepper

6 garlic cloves, roughly chopped

1 pound short pasta, such as rigatoni, penne or cavatappi

1 cup full-fat cottage cheese, plus more for serving

½ lemon

1 teaspoon red-pepper flakes (or to taste)

Handful of parsley leaves, finely chopped

Directions at cooking.nytimes.com

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