I’ve played around with whipped ricotta pasta for months, and this version is my go-to when I need a quick cozy meal. It pairs creamy ricotta in a warm sauce with fresh herbs, garlic, and a crunchy pistachio sprinkle.
I used to end up with a bland, watery sauce and clumpy cheese on rushed evenings. I needed a reliable ricotta pasta solution that tastes satisfying. Even when my hands were full with wiggly kids, this recipe nailed that.
It works because the ricotta whips into smooth sauce in under 20 seconds, then warms with garlic for 5 minutes. I save a splash of pasta water (don’t skip it) for a creamier finish. You’ll hear garlic sizzle and smell its toasty scent. The dish is ready in 25 minutes.
If you want a warm bowl to go with this pasta, try Quick Chicken Pasta Soup Recipe for a simple and cozy soup that’s ready in under 30 minutes.
Why You Will Love This Recipe
- Airy ricotta sauce: whipping the cheese for 20 seconds gives a light sauce that coats 4 ounces of pasta without weighing it down.
- Fast assembly in 25 minutes: while the farfalle cooks, sauté shallot and garlic in butter. Whip the ricotta and herbs in under a minute using reserved pasta water.
- Textural contrast: 2 tablespoons of crushed pistachios on top add a nutty crunch that cuts through the creamy sauce in each mouthful.
- Mix-in flexibility: you can stir in a handful of blanched broccoli or baby spinach during the last minute of pasta cooking with no extra prep.
Ingredient Notes
- Pasta (farfalle): pick farfalle or penne, small shapes with grooves that hold the whipped ricotta. Look for smooth dried pasta for steady cooking.
- Butter: choose unsalted sticks straight from the fridge; they melt evenly, coating shallots and garlic gently without risking early browning.
- Shallot: get firm bulbs with tight, papery skins; peel and finely dice so they soften quickly, adding a sweet onion note to the sauce.
- Garlic cloves: pick plump, unblemished cloves without green shoots; mince finely to blend into the shallots, lending mild warmth without sharp edges.
- Ricotta: choose whole-milk ricotta with a creamy, slightly loose texture; drain any excess whey in a sieve for a lighter, silkier whipped sauce.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If the ricotta sauce seems stiff after stirring, pour in small amounts of reserved pasta water until it reaches your preferred texture.
- When draining your pasta, scoop out half a cup of cooking water before pouring to keep for stirring.
- While pasta boils, blend ricotta with herbs so the whipped sauce is ready when the pasta is drained.
- Before sprinkling, press pistachios under the back of a spoon on a board for smaller crumbs.
- While pasta cooks, drop broccoli florets into the pot so they soften as the pasta finishes.
Serving Suggestions
- Pile kale salad dressed with tahini on the plate edge. Place cucumber beet salad in a bowl beside the pasta. Drizzle lemon juice over the beets before plating.
- Heat air fryer broccoli until crisp. Drain on paper towels. Arrange roasted asparagus and Brussels sprouts on platter next to pasta. Sprinkle sea salt before serving.
- Toss air fried bok choy with garlic oil. Season with chili flakes and soy sauce. Slide the greens into a small dish beside the pasta bowl.
Storage Guidelines
- Refrigeration: Store in airtight container at 40°F or below for up to 3 days. Warm gently in microwave or low oven to serve.
- Freezing: Transfer cooled pasta to freezer-safe container or freezer bag. Freeze at 0°F for up to 3 months. Thaw overnight in fridge.
- Reheating: Heat thawed pasta in microwave in 30-second intervals or in oven at 300°F until warmed through. Stir between intervals.
Did you make this recipe? Scroll down to leave a star rating and review!
Whipped Ricotta Pasta
This whipped ricotta pasta is an easy weeknight dinner that’s full of flavor and comfort. Ready in less than 30 minutes!
Equipment
- Blender
- Skillet
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
- salt pinch
- black pepper optional
Instructions
- Bring water to a boil, season with salt, add farfalle and cook following packet instructions, then reserve ½ cup pasta water and drain in a colander. The starchy water will help loosen the sauce later.
- Melt butter in a skillet over medium heat, then add shallot, garlic, and dried thyme and cook 4 to 5 minutes until shallot softens and aroma builds.
- Place ricotta and herbs in a blender, blend 10 to 20 seconds until the mixture feels whipped and light, which gives the sauce an airy texture.
- Add drained pasta and whipped ricotta to the skillet, stir gently, then add reserved pasta water in small splashes until the sauce coats the pasta and warms through in a few minutes.
- Divide pasta into bowls, sprinkle pistachio nuts and extra herbs, season with salt and pepper, and serve while hot to keep the sauce creamy.
Notes
- If the ricotta sauce seems stiff after stirring, pour in small amounts of reserved pasta water until it reaches your preferred texture.
- When draining your pasta, scoop out half a cup of cooking water before pouring to keep for stirring.
- While pasta boils, blend ricotta with herbs so the whipped sauce is ready when the pasta is drained.
- Before sprinkling, press pistachios under the back of a spoon on a board for smaller crumbs.
- While pasta cooks, drop broccoli florets into the pot so they soften as the pasta finishes.
Leave a Reply