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One-Pot Mushroom Ricotta Pasta Recipe

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3.9 from 74 reviews

This One-Pot Mushroom Ricotta Pasta is a creamy, comforting dish featuring sautéed portobello mushrooms, tender pasta, and a luscious blend of ricotta and Parmesan cheeses. Cooked entirely in one pot, this recipe is perfect for a quick yet indulgent weeknight dinner that requires minimal cleanup.

Ingredients

Pasta and Broth

  • 12 oz short pasta (fusilli, penne, or rotini)
  • 3 cups vegetable broth

Mushrooms and Aromatics

  • 16 oz portobello mushrooms (about 2 large cups, sliced ¼-inch thick)
  • 3 cloves garlic (minced)
  • 3 tablespoons butter
  • Salt and black pepper (to taste)

Cheese and Cream

  • ½ cup heavy cream
  • ¾ cup whole milk ricotta cheese
  • ½ cup freshly grated Parmesan cheese (plus more for serving)

Instructions

  1. Sauté the mushrooms: Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms, season with salt and pepper, and cook for 5–7 minutes until golden brown and tender.
  2. Add pasta and broth: Add the dry pasta directly to the pot. Pour in the vegetable broth and stir well. Bring to a boil, then reduce heat to medium-low and simmer for 10–15 minutes, stirring every couple of minutes, until the pasta is al dente and most of the liquid is absorbed.
  3. Make it creamy: Reduce heat to low and pour in the heavy cream. Add the ricotta cheese and grated Parmesan. Stir gently for 1–2 minutes until the cheeses melt into a smooth, creamy sauce that coats the pasta.
  4. Serve: Taste and adjust salt and pepper. Serve immediately with extra Parmesan and a crack of fresh black pepper on top.

Notes

  • Use short pasta shapes like fusilli, penne, or rotini to better hold the creamy sauce.
  • Make sure to stir frequently in step 2 to prevent pasta from sticking to the pot.
  • For a richer flavor, use whole milk ricotta and freshly grated Parmesan cheese.
  • Feel free to add a handful of fresh herbs like parsley or basil at the end for extra freshness.
  • This recipe is vegetarian-friendly but not vegan.

Find it online: https://justsosavory.com/one-pot-mushroom-ricotta-pasta-recipe/