Ricotta, Olive & Mushroom “One Pot” Creamy Pasta

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.

Ricotta, Olive & Mushroom “One Pot” Creamy Pasta

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Course: Main Course, Montana Kitchen
Cuisine: Italian
Keyword: Pasta
Total Time: 20 minutes
Servings: 4
Author: Meggen

Ingredients

  • 3 cups fusilli pasta
  • 4 unit “on the vine” tomatoes quartered
  • 5 oz whole milk ricotta cheese
  • ¼ cup parmesan cheese grated
  • ¼ cup Nicoise olives
  • ¼ cup fresh basil leaves torn
  • 1 unit sprig of fresh rosemary
  • 4 TBSP olive oil
  • 1 cup mushrooms quartered
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 2 cloves garlic minced fine
  • 25 oz water

Instructions

  • 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.

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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.

    1. Meggen Wilson says:

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

  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.