One Pot Sun-Dried Tomato Pasta with Whipped Ricotta

If you’re craving a dish that’s bursting with rich, creamy flavors and requires minimal cleanup, then this One Pot Sun-Dried Tomato Pasta with Whipped Ricotta is exactly what you need. This recipe combines the tangy sweetness of sun-dried tomatoes with luscious ricotta and parmesan cheeses, all cooked together in one pot for ultimate convenience. Whether you’re a busy weeknight cook or just love the ease of One Pot Pasta, this dish delivers comfort and elegance in every bite.

Why I Love This Recipe

There’s something incredibly satisfying about a meal that looks gourmet but comes together effortlessly in one pot. This pasta recipe is a testament to that. The sun-dried tomatoes provide an intense burst of flavor that’s beautifully balanced by the creamy ricotta and parmesan. Plus, the whipped ricotta topping adds a light, airy texture that elevates the entire dish. It’s perfect for when you want a crowd-pleaser without the stress, and it’s versatile enough to serve as a simple family dinner or impress guests. The best part? Cleanup is a breeze!

What Goes Into One Pot Sun-Dried Tomato Pasta with Whipped Ricotta

• 12 oz pasta of choice – I recommend penne, fusilli, or linguine for their ability to hold the sauce well.
• 1 cup sun-dried tomatoes in oil, drained and chopped – these add a vibrant, tangy punch.
• 3 cups vegetable broth – this forms the base of the sauce and infuses the pasta with flavor as it cooks.
• 1 cup heavy cream – adds richness and creaminess to the sauce.
• 1 cup ricotta cheese – used in the sauce and whipped on top for a light finish.
• 1 cup grated parmesan cheese – brings a nutty, salty depth to the dish.
• 2 cloves garlic, minced – for aromatic flavor.
• 1 teaspoon dried basil – adds a classic Italian herb note.
• 1 teaspoon dried oregano – complements the basil and sun-dried tomatoes.
• Salt and pepper to taste – essential for seasoning.
• 2 tablespoons olive oil – used to sauté garlic and sun-dried tomatoes.
• Fresh basil leaves for garnish – adds a fresh, herbal touch.

Equipment at a Glance

• Large deep skillet or wide saucepan – perfect for cooking the pasta and sauce together.
• Wooden spoon or silicone spatula – for stirring the pasta as it cooks.
• Blender or food processor – to whip the ricotta cheese until smooth and fluffy.
• Measuring cups and spoons – to ensure accurate ingredient amounts.
• Knife and cutting board – for chopping sun-dried tomatoes and garlic.

One Pot Sun-Dried Tomato Pasta with Whipped Ricotta, Made Easy

Step 1: Prepare Your Ingredients

Drain and chop the sun-dried tomatoes into small pieces. Mince the garlic cloves and grate the parmesan cheese if you haven’t purchased pre-grated. Gather all your ingredients before you start cooking to keep the process smooth.

Step 2: Sauté Garlic and Sun-Dried Tomatoes

Heat the olive oil in your large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Immediately add the chopped sun-dried tomatoes and cook for another 2 minutes, stirring often to prevent burning.

Step 3: Add Pasta, Broth, and Seasonings

Pour in the pasta, vegetable broth, dried basil, dried oregano, salt, and pepper. Stir everything to combine. Make sure the pasta is mostly submerged in the broth. Bring the mixture to a boil, then reduce heat to a gentle simmer.

Step 4: Cook Pasta and Stir Frequently

Simmer the pasta uncovered, stirring every few minutes to prevent sticking. Cook until the pasta has absorbed most of the broth but is still slightly al dente, about 10-12 minutes depending on your pasta type.

Step 5: Stir in Cream, Ricotta, and Parmesan

Once the pasta is nearly done, stir in the heavy cream, ricotta cheese, and grated parmesan. Continue to cook on low heat for 2-3 minutes until everything is heated through and the sauce is creamy and luscious.

Step 6: Whip the Ricotta

While the pasta finishes cooking, place the remaining ricotta cheese in a blender or food processor and whip until light and fluffy. This whipped ricotta will add a delightful creamy texture when dolloped on top.

Step 7: Serve and Garnish

Dish out the pasta onto plates or bowls. Top each serving with a generous dollop of whipped ricotta and sprinkle with fresh basil leaves for a burst of color and flavor. A drizzle of olive oil or an extra sprinkle of parmesan can also be added if desired.

Smart Substitutions

• Pasta: Use gluten-free pasta to make this dish gluten-free without sacrificing taste.
• Heavy cream: Substitute with full-fat coconut milk or cashew cream for a dairy-free alternative.
• Ricotta cheese: Try a soft tofu blend whipped with lemon juice and salt for a vegan twist.
• Sun-dried tomatoes in oil: If you only have dry-packed sun-dried tomatoes, rehydrate them in warm water and toss with a tablespoon of olive oil.
• Vegetable broth: Chicken broth or beef broth can be used for a richer flavor profile.

What Not to Do

• Don’t overcrowd the pot with too much pasta at once; it needs room to cook evenly and absorb the broth.
• Avoid skipping the frequent stirring step to prevent the pasta from sticking to the bottom of the pan.
• Don’t overcook the pasta; it should be al dente to maintain texture when mixed with the creamy sauce.
• Refrain from adding too much salt early on, especially if your broth is salty—season gradually to taste.

Save It for Later

This One Pot Sun-Dried Tomato Pasta with Whipped Ricotta reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or cream to loosen the sauce and stir gently over low heat until warmed through. For meal prep, pack the whipped ricotta separately and add fresh just before serving to maintain its light, airy texture.

Common Qs About One Pot Sun-Dried Tomato Pasta with Whipped Ricotta

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes will change the flavor profile and moisture content of the dish. Sun-dried tomatoes provide a concentrated, tangy sweetness that fresh tomatoes can’t quite replicate. However, if fresh tomatoes are your only option, use cherry tomatoes sautéed until caramelized, but expect a different taste and texture.

Is it necessary to whip the ricotta cheese?

Whipping the ricotta isn’t mandatory, but it does make a big difference in texture and presentation. Whipped ricotta is light and airy, adding a creamy contrast to the pasta. If you don’t have a blender, you can stir it vigorously with a fork or whisk, but it won’t be as fluffy.

Can I make this recipe vegan?

Yes! Substitute the heavy cream with coconut cream or a plant-based alternative, use vegan ricotta or blended tofu, and swap the parmesan for a vegan cheese or nutritional yeast. Also, ensure your pasta contains no eggs to keep the dish fully plant-based.

What’s the best pasta shape for this recipe?

Pasta shapes that hold sauce well work best. Penne, fusilli, rotini, or linguine are ideal as their grooves and curves trap the creamy sauce. Avoid very thin or delicate pastas that may become mushy when cooked directly in the broth.

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Time to Try It

Now that you have all the tips and tricks for this flavorful One Pot Sun-Dried Tomato Pasta with Whipped Ricotta, it’s time to gather your ingredients and get cooking. This recipe is the perfect blend of ease and elegance, making it a staple for busy nights or casual dinner parties. Whip up this creamy, tangy pasta and watch it become a fast favorite!

Enjoy every bite of this delicious, fuss-free pasta dish that proves you don’t need hours or a long list of ingredients to create something truly special.

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