One pot pasta meals have been all the rage this year. My daughter and her husband were recently gifted the “One Pot Pasta” cookbook. I took a look at it the other day when I was short on lunch supplies, but heavy on pantry staples. In 20 minutes, I whipped up a creamy, savory and filling pasta dish for lunch with nearly zero chopping.
My kind of cooking.
The method is unusal- throw everythng in a big sauce pan, top with water, cook over medium high heat and stir pretty much non- stop for 15 minutes. The starches on the pasta release from all the friction and create a creamy consistency to the sauce.
I based my recipe off the Goat’s cheese, tomato and olive recipe in the book, but went rogue by adding ricotta instead of goat’s cheese and mushrooms. I skipped the olives and changed the spices a tad. Throw in some rotisserie chicken or salmon and you have a fantastic super fast dinner entree.
In a hurry? Have a ton of leftovers in the fridge?
One pot pasta is the answer.
Ricotta, olive and mushroom One pot Pasta
3 cups fusilli pasta
4- “on the vine” tomatoes, quartered
5 oz whole milk ricotta cheese
1/4 cup parmesan cheese, grated
1/4 cup Nicoise olives
1/4 cup fresh basil leaves, torn
1 sprig of fresh rosemary
4 TBSP olive oil
1 cup mushrooms, quartered
1 tsp kosher salt
1/2 tsp ground black pepper
2 cloves garlic, minced fine
25 oz water
Method- total time 20 minutes, serves 4
- Place all the ingredients into a large saucepan in the order listed.
- Cover with the water. Cook over medium high heat for 15 minutes, stirring constantly, until the sauce becomes thick and creamy.
- Top with extra parmesan cheese. Remove rosemary stems prior to serving.
- You may have a little sauce leftover. Enjoy it with crusty bread.