One Pot Sun-Dried Tomato Pasta with Whipped Ricotta
This One Pot Sun-Dried Tomato Pasta with Whipped Ricotta is creamy, tangy, and fuss-free! Perfect for busy nights with minimal cleanup and maximum flavor.
Equipment
- Large deep skillet or wide saucepan
- Wooden spoon or silicone spatula
- Blender or Food Processor
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 12 oz pasta of choice penne, fusilli, or linguine recommended
- 1 cup sun-dried tomatoes in oil drained and chopped
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 cup ricotta cheese used in sauce and whipped on top
- 1 cup grated parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons olive oil for sautéing
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Drain and chop the sun-dried tomatoes into small pieces. Mince the garlic cloves and grate the parmesan cheese if not pre-grated. Gather all ingredients before cooking.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for 2 minutes, stirring often.
- Add the pasta, vegetable broth, dried basil, dried oregano, salt, and pepper to the skillet. Stir to combine and make sure the pasta is mostly submerged. Bring to a boil, then reduce heat to a simmer.
- 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.
- Stir in the heavy cream, ricotta cheese, and grated parmesan. Cook on low heat for 2-3 minutes until heated through and sauce is creamy.
- While the pasta finishes cooking, whip the remaining ricotta cheese in a blender or food processor until light and fluffy.
- Serve the pasta topped with a dollop of whipped ricotta and garnish with fresh basil leaves. Optionally drizzle with olive oil or sprinkle extra parmesan.
Notes
- Use gluten-free pasta to make this dish gluten-free without sacrificing taste.
- For a dairy-free version, substitute heavy cream with coconut or cashew cream and use vegan ricotta alternatives.
- Do not overcrowd the pot to ensure even cooking and proper absorption of broth.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth or cream.