Combine ricotta, NESTLÉ CARNATION Lite Cooking Cream, parmesan, lemon rind and thyme in a small bowl, season to taste and set aside.
Heat oil in a large frying pan over high heat, add mushrooms and cook for 5 minutes or until golden. Add garlic and cream mixture, cook for a further 2 minutes.
Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain; toss through rocket and mushroom mixture; season to taste. Serve hot with sour dough bread and a large green leafy salad.
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