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    You are here Home » Recipes » food

    By: Melissa

    Ricotta Pasta with Asparagus and Mushrooms

    Ricotta pasta with asparagus and mushrooms is the ultimate comfort food and what I love to make when I want a quick meal that is also really satisfying. This creamy ricotta cheese pasta is ready in under 30 minutes and makes the perfect quick meal.

    ricotta pasta with mushrooms and asparagus
    Creamy ricotta pasta with mushrooms and asparagus.
    Jump to Recipe
    Total Time: 26 minutes

    About this recipe:

    This ricotta cheese pasta makes a great quick meal and the ricotta actually becomes the sauce for the pasta. The ricotta cheese is added to the pasta while it is hot, helping the ricotta melt and become creamy.

    A little reserved pasta water is added to really make this pasta creamy.

    The sautéd asparagus and mushrooms are cooked with olive oil and garlic and so full of flavor. When they are added to the creamy ricotta pasta, it is pure heaven.

    A fresh note of lemon comes through when a little lemon is squeezed over the ricotta pasta before serving.

    ricotta pasta in bowl
    The asparagus and mushrooms tossed into the ricotta pasta.

    Ingredients you will need:

    • Whole milk ricotta cheese. I prefer whole milk ricotta because it has the sweetest flavor.
    • Egg noodles. I use extra wide egg noodles because I love the chewy bite and texture they give to this pasta.
    • Asparagus.
    • Mushrooms. I love using Baby Bella mushrooms (these are actually baby portobello mushrooms). They have a little more flavor than white button mushrooms.
    • Fresh garlic.
    • Freshly Grated Parmesan Cheese.
    • Lemon.
    • Olive Oil.
    • Red Pepper Flakes.

    The ingredients for this recipe are all very simple. If you prefer to omit certain parts like the veggies, that is fine.

    Make this recipe the way you like it! You can also use regular pasta in place of the egg noodles if that is what you have on hand.

    No matter how you make it, this easy ricotta cheese pasta will taste amazing.

    Here are the steps to make it:

    mushrooms and asparagus for ricotta pasta
    1. Sauté veggies with garlic and olive oil.
    cooking egg noodles for ricotta pasta
    2. Cook the egg noodles.
    adding ricotta to pasta
    3. Add ricotta to the drained pasta along with reserved pasta water.
    ricotta pasta with mushrooms and asparagus
    4. Add the sautéd vegetables and squeeze some fresh lemon juice over top.

    When you are making this pasta, the only cooking you will need to do is to sauté up the vegetables and garlic and cook the pasta. The ricotta is added in at the end along with the Parmesan.

    The sweet ricotta when it hits the hot pasta and veggies will melt in to the pasta and make a wonderful creamy sauce. Make sure to reserve some of that pasta water to help make the creamy sauce.

    PRO-TIP: When making this ricotta pasta, make sure you reserve a good full cup of pasta water because it really helps make the pasta creamy and keeps it from drying out.

    ricotta pasta

    More recipes with ricotta you may like:

    • Ham and Ricotta Puffed Pastry Calzones
    • Spinach and Ricotta Meatballs
    • Ricotta Pancakes
    • Tomato and Ricotta Salad
    • Cake Pan Banana Bread with Whipped Ricotta
    • Savory Palmiers with Ricotta and Parmesan
    ricotta pasta in bowl
    Print Recipe
    5 from 3 votes

    Ricotta Pasta with Asparagus and Mushrooms

    A delicious creamy ricotta cheese pasta with apsaragus and mushrooms.
    Prep Time10 mins
    Cook Time16 mins
    Total Time26 mins
    Servings: 4 servings

    Tried the Recipe? We Would Love To Hear From You In The Comments Below!

    Author: Melissa

    Ingredients

    • 24 ounces extra wide egg noodles
    • 16 ounces Baby Bella Mushrooms Cleaned and Sliced
    • 1 bunch of asparagus Rinsed and spears cut in half
    • 1 cup Whole Milk Ricotta
    • ½ cup Freshly grated Parmesan
    • 4 cloves garlic minced
    • 2 tablespoon Olive Oil
    • 1 teaspoon kosher salt
    • ¼ teaspoon crushed red pepper flakes
    • ½ of a lemon
    • a few swirls of freshly cracked pepper
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    Instructions

    • Bring a large pot of water to a boil.
    • While waiting for the water to boil, heat a large sauté over medium heat.
    • Add the olive oil and red pepper flakes.
      2 tablespoon Olive Oil, ¼ teaspoon crushed red pepper flakes
    • Add Mushrooms and cook for 5 minutes making sure to stir the mushrooms around in the olive oil.
      16 ounces Baby Bella Mushrooms
    • Now add the asparagus to the pan with the mushrooms and cook for another 5 minutes or so until the asparagus just starts to soften.
      1 bunch of asparagus
      mushrooms and asparagus for ricotta pasta
    • After 10 minutes, reduce heat to low.
    • Add garlic and salt and mix well.
      4 cloves garlic, 1 teaspoon kosher salt
    • Let the vegetables lightly cook over low heat while you move on to the pasta.
    • Add pasta to boiling water along with a good pinch of salt.
      24 ounces extra wide egg noodles
      cooking egg noodles for ricotta pasta
    • Cook until al dente according to the pasta instructions.
    • Drain the pasta making sure to reserve 1 cup of the pasta water.
    • Add the ricotta and Parmesan to the cooked pasta along with half of the pasta water.
      1 cup Whole Milk Ricotta, ½ cup Freshly grated Parmesan
      adding ricotta to pasta
    • Mix well.
    • If the pasta look dry add more pasta water.
    • Pour the sautéd asparagus and mushrooms over the pasta and gently toss together.
      ricotta pasta with mushrooms and asparagus
    • Check again if it needs any more pasta water for creaminess.
    • Squeeze the fresh lemon over top and add fresh black pepper. Toss and serve immediately.
      ½ of a lemon, a few swirls of freshly cracked pepper

    Nutrition

    Serving: 41 | Calories: 906kcal | Carbohydrates: 131g | Protein: 39g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 879mg | Potassium: 1041mg | Fiber: 7g | Sugar: 6g | Vitamin A: 547IU | Vitamin C: 8mg | Calcium: 366mg | Iron: 4mg

    Nutrition Values are estimates only.

    See full nutrition disclaimer here
    Course :Main Course

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Cameron says

      May 06, 2022 at 10:16 pm

      5 stars
      Easy and tasty!

      Reply
    2. Dan says

      May 05, 2022 at 5:38 pm

      5 stars
      Made this last night (didn't add any lemon since my wife is not a fan) and it was creamy and full of flavor!

      Reply

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    Welcome to Keeping It Simple Blog!

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    I am so excited you are here. My name is Melissa and I started this recipe website a few years ago to share recipes that I have been cooking for family and friends for years.

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