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Home » Recipes » Food

Published: Apr 28, 2022, By: Melissa, Updated: Oct 15, 2023

Asparagus and Mushroom Pasta with Ricotta

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This asparagus and mushroom pasta is the ultimate comfort food and what I love to make when I want a quick meal that is also really satisfying. This pasta is so creamy thanks to the addition of ricotta cheese and it is ready in under 30 minutes. The perfect delicious quick meal for those busy evenings.

ricotta pasta with mushrooms and asparagus
Creamy ricotta pasta with mushrooms and asparagus.

If you love asparagus, mushrooms, and ricotta cheese, you are going to love this asparagus and mushroom pasta with ricotta. This creamy 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 and delicious.

We all need easy meals to get us through the busy work week and I really love pasta!

The thing that really sets this recipe apart from other ricotta pasta recipes is the addition of the sautéd asparagus and mushrooms. These 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 also comes through when a little lemon is squeezed over the ricotta pasta before serving.

ricotta pasta in bowl
The asparagus and mushrooms are 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. The asparagus gives a really nice fresh pop of flavor to the pasta and pairs well with the ricotta.
  • 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. Try to use fresh garlic and not powdered.
  • Freshly Grated Parmesan Cheese. Look for the real Parmesan cheese for this recipe. It makes all the difference with the flavor of the pasta.
  • Lemon. The lemon really brightens the flavors of the pasta.
  • Olive Oil. I like to use extra virgin olive oil for this recipe because it has a smoother finish.
  • Red Pepper Flakes. The red pepper flakes do not add any heat but helps add another layer of flavor to the pasta.

The ingredients for this ricotta, mushroom and asparagus pasta 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 egg noodles if that is what you have on hand.

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

How to make

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

The sweet ricotta when it hits the hot pasta, asparagus, and mushrooms will melt into 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 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

Pairing Ideas

If you are looking for ideas of what to serve with this creamy asparagus and mushroom pasta, here are some of our favorites:

  • gin and lime gimlet
    Classic Gin Gimlet
  • elderflower gimlet
    French Gimlet
  • garlic crostini on plate
    Simple Garlic Crostini
  • simple balsamic reduction closeup
    Simple Balsamic Reduction (10 Minute Recipe!)

More recipes with ricotta

  • Ham and Ricotta Calzones
  • Ricotta Meatballs
  • Pancakes With Ricotta
  • Tomato Ricotta Salad
  • Banana Bread with Ricotta
  • Palmiers with Ricotta
ricotta pasta in bowl
Print Recipe
5 from 7 votes

Asparagus and Mushroom Pasta With Ricotta

A delicious creamy ricotta pasta with asparagus and mushrooms that is so satisfying ad soo easy to make.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Servings: 4 servings
Author: Melissa Oleary

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

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

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

Course :Main Course

Reader Interactions

Comments

    5 from 7 votes (4 ratings without comment)

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  1. Gloria says

    May 02, 2025 at 3:18 pm

    5 stars
    This looks so good. Would like to substitute another vegetable for the asparagus. What do you think would be a good substitute?

    Reply
    • Melissa says

      May 03, 2025 at 11:12 am

      Hi Gloria. Peas or spinach make a great substitute. Just toss them in for a couple minutes before serving to warm them through!

      Reply
  2. s says

    December 20, 2023 at 11:36 pm

    5 stars
    I don't usually comment, but this recipe came out really good. I followed the instructions to the "T and "success"!
    I plan to make it again and again.

    Reply
    • Melissa Oleary says

      December 21, 2023 at 12:55 pm

      I love hearing that 🙂 So glad you enjoyed it.

      Reply
  3. Aliana says

    March 19, 2023 at 9:55 pm

    5 stars
    Very delicious! My whole family ate it up and asked for seconds, even my picky veggie eaters:)

    Reply
    • Melissa says

      March 20, 2023 at 12:41 pm

      Love hearing that 🙂 So glad you enjoyed it!

      Reply

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I am so excited you are here. My name is Melissa and I started this recipe website to share easy recipes that I have been cooking for years. I have written hundreds of easy recipes that are tested and perfected. Some of the recipes I learned during my years of working in restaurants, some from owning my own food company, and others from friends and traveling.

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