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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.
Creamy, dreamy, so good.

Meggen Wilson is the owner of the specialty food company- Pine & Palm Kitchen. At P&P Kitchen, nestled in the heart of Northwest Montana, we craft small-batch, premium vanilla and vinegar products, using only the finest locally sourced and fair-trade ingredients.
Our creations are a tribute the region's bounty- featuring local honey, Pacific Northwest varietals of apples and spirits from nearby distilleries.
Each batch is lovingly manufactured with a commitment to quality, offering an elegant blend of flavors and products that elevates even the simplest of recipes- be it a humble chocolate cookie or a spectacular Pavlova.
Pine and Palm Kitchen, where tradition meets luxury in every bottle.

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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