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whipped ricotta pasta in a light brown bowl next to cutlery, herbs and bowl of pistachios.
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5 from 3 votes

Whipped Ricotta Pasta

This whipped ricotta pasta is an easy weeknight dinner for all the family. It focuses on ricotta, garlic and herbs to make a creamy sauce that is a tasty alternative to tomato-based store-bought jars.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner, Lunch
Cuisine: American, British, Italian
Diet: Vegetarian
Servings: 2 servings
Calories: 426kcal
Author: Claire

Equipment

Ingredients

  • 4 oz farfalle or pasta of choice
  • 1 tablespoon butter
  • 1 small shallot finely diced
  • 2 garlic cloves minced or finely diced
  • 1 teaspoon dried thyme
  • ½ cup ricotta
  • 2 tablespoon fresh herbs
  • 2 tablespoon unsalted pistachio nuts crushed
  • pinch salt
  • pinch black pepper optional

Instructions

  • Begin by cooking your pasta according to packet instructions in salted water. Reserve half a cupful of the pasta water after cooking. Drain in a colander.
  • While the pasta is cooking add the butter to your skillet and gently cook the shallot, garlic and thyme for 4-5 minutes, or until the shallot has softened.
  • Add the ricotta to your food processor or blender with the fresh herbs and blend for 10-20 seconds or until it is whipped in texture.
  • Tip the drained pasta and whipped ricotta into your skillet and stir to combine with the shallot and garlic mixture. Add small amounts of the reserved pasta water, stirring and adding more to get the consistency of sauce you like. Heat through for a few minutes to warm the ricotta.
  • Spoon the ricotta pasta into your bowls and sprinkle over the crushed pistachios and more fresh herbs. Season with salt and black pepper. Serve immediately and enjoy!

Notes

  • Adjust the amount of fresh herbs in the whipped ricotta to the amount of your preference.
  • Make sure to reserve some of the pasta water - it's so easy to forget I find, but it helps to bring the sauce together.
  • Make the sauce and whip the ricotta while the pasta is cooking so it comes together at the same time.
  • If you want to add some vegetables, a little broccoli can be cooked in the same pot as the pasta.
  • To crush the pistachios, simply use the back of a spoon. You will want to use unsalted pistachio nuts for this recipe.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance
All ingredients score 0 on the SIGHI list, with the exception of:
  • shallot isn't rated. White onion can be used as a swap.
  • black pepper, which scores 2.
  • garlic, which scores 1.
  • wheat, for the pasta, which scores 1. It has a question mark for being a liberator.
 

Nutrition

Calories: 426kcal | Carbohydrates: 50g | Protein: 17g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 105mg | Potassium: 350mg | Fiber: 3g | Sugar: 3g | Vitamin A: 836IU | Vitamin C: 8mg | Calcium: 174mg | Iron: 2mg