If you’ve been around WGC for a while you know I am a sucker for any kind of creamy dreamy pasta. This Whipped Ricotta Pasta is simple, fast, and bursting with flavor.
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Why I Love This Recipe
This Whipped Ricotta Pasta is weeknight gold. It’s creamy without being heavy, fresh thanks to the lemon and basil, and comes together in under 30 minutes. The whipped ricotta feels fancy but is wildly easy (which you know if you watched IG live last night), you just toss everything in the food processor and let it do the work. Pair that with jammy burst cherry tomatoes, lots of garlic, and perfectly al dente pasta and you’ve got a meal that checks all the boxes. It’s light, bright, comforting, and it looks impressive enough for a dinner party while being realistic for a Tuesday night.
And if you’re in the mood to jazz things up, the whipped ricotta is the perfect blank canvas. Stir in a spoonful of tomato confit for a richer flavor, swirl in pesto for a herby punch, or add chopped preserved lemons for a salty citrus kick. Each variation gives the pasta a totally new vibe without adding much extra work, which makes this recipe one you’ll want to revisit again and again.
Ingredients & Substitutions
- Whole milk ricotta (you can use part-skim in a pinch)
- Extra-virgin olive oil
- Fresh lemon juice
- Sea salt
- Pasta (rigatoni, spaghetti, or any short/long shape you love)
- Garlic
- Cherry tomatoes (grape tomatoes also work)
- Fresh basil
- Black pepper
- Optional: red pepper flakes, lemon zest
How to Make
- In a food processor, blend the ricotta, 1 tablespoon olive oil, lemon juice, and sea salt until light, smooth, and creamy, about 1–2 minutes. Set aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the cherry tomatoes, season with salt and pepper, and cook, stirring occasionally, until the tomatoes begin to burst and release their juices, 6–8 minutes. Use the back of a spoon to gently smash a few for extra sauciness.
- Reduce heat to low. Add the drained pasta to the skillet with the tomatoes and toss to combine. Stir in the whipped ricotta and a splash of reserved pasta water. Toss until the sauce is creamy and coats the pasta, adding more pasta water as needed.
- Stir in the torn basil and season with additional salt, pepper, and optional red pepper flakes or lemon zest. Drizzle with olive oil just before serving.
Tips & Tricks
- Reserve pasta water: It’s the magic ingredient that makes the sauce cling to the pasta. Start with ¼ cup and add more as needed.
- Whip the ricotta ahead: You can make the ricotta mixture a day in advance and keep it in the fridge. Just bring it to room temp before stirring into the pasta.
- Tomato swap: Out of cherry tomatoes? Use canned San Marzano tomatoes and crush them slightly while cooking.
- Finish strong: A drizzle of good olive oil at the end of this Whipped Ricotta Pasta plus a sprinkle of red pepper flakes or lemon zest takes it over the top.
- Add-ons: Toss in roasted veggies, sautéed spinach, or even grilled chicken if you want extra protein.
FAQ's
Can I make Whipped Ricotta Pasta gluten-free?
Yes! Use your favorite gluten-free pasta.
Does Whipped Ricotta Pasta reheat well?
It’s best fresh, but leftovers keep for up to 2 days. Warm gently with a splash of water or stock to loosen the sauce.
Can I use dried herbs instead of fresh basil?
Fresh basil really makes it pop, but you can use dried Italian seasoning in a pinch.
What protein pairs well with this Whipped Ricotta Pasta?
Grilled chicken, shrimp, or steak!
Similar Recipes
Whipped Ricotta Pasta
Ingredients
- 2 cups whole milk ricotta cheese
- 1 tbso extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon flaky salt
- 1 lb pasta rigatoni, spaghetti, or your favorite shape
- 2 tablespoon olive oil
- 2 cloves garlic thinly sliced
- 1 pint cherry tomatoes
- Kosher salt and freshly cracked black pepper
Instructions
- In a food processor, blend the ricotta, 1 tablespoon olive oil, lemon juice, and sea salt until light, smooth, and creamy, about 1–2 minutes. Set aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the cherry tomatoes, season with salt and pepper, and cook, stirring occasionally, until the tomatoes begin to burst and release their juices, 6–8 minutes. Use the back of a spoon to gently smash a few for extra sauciness.
- Reduce heat to low. Add the drained pasta to the skillet with the tomatoes and toss to combine. Stir in the whipped ricotta and a splash of reserved pasta water. Toss until the sauce is creamy and coats the pasta, adding more pasta water as needed.
- Stir in the torn basil and season with additional salt, pepper, and optional red pepper flakes or lemon zest. Drizzle with olive oil just before serving.
Sounds nice. Basil leaves aren't listed in the ingredients, and optional zest and red pepper flakes should be listed.
Sounds delicious! I like creamy pasta dishes too. My thoughts were adding some crumbled bacon in it. Cant wait to try it out!
Hello, Gaby! How much fresh basil did you add at the end? Thanks!
So delicious and so simple.
I watched the live on Monday and knew I had to make this because I absolutely love ricotta. This was so easy to make and absolutely delicious. I served it with some grilled chicken. Five stars!