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Ricotta, Olive & Mushroom “One Pot” Creamy Pasta

ByMeggen Wilson Posted on Updated on

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.

Enjoy!

Throw it in the pot. Call it a day.
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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

Creamy, dreamy, so good.
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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.

My love for entertaining began when I was in seventh grade and threw a surprise party for my mother (I did have to fess up about it so she could buy the wine).

I have been blissfully married to Hunky Hubbie for 34 years. We have three brilliant adult daughters (all of whom are off the company payroll) as well as two incredible son-in-laws, and one “they’ve been dating for 12 years — will they or won’t they?” honorary son-in-law.

For the last 20 years, we’ve split our time between our home in Northwest Montana and our downsized dream house in Winter Park, Florida, but in 2022 we loaded up the wagons and decided to “Go West”, making Montana our full time home.

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3 Comments

  1. Elizabeth says:

    Such an easy dish to throw together and the one pot makes clean-up a breeze. I use this for a quick lunch or dinner. I add extra ricotta for even more creamy goodness.

    Reply
    1. Meggen Wilson says:

      We make this all the time as well- so easy.

      Reply
  2. Elizabeth says:

    An absolute staple in my house. This is an easy recipe but packed full of flavor that makes it seem like it was stewing on the stove for hours. I don’t always have wine on hand and found the recipe is fine without it, but if I have it around I definitely put it in. I make this at least once a month if not more.

    Reply