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.

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.

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.

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