Ricotta Pesto Pasta

This recipe came to me when I was looking to make pasta for myself and my housemate and didn’t want to use a tomato base, or a cream base. I thought to myself, why not use a smooth ricotta and mix it with pesto, should make a good combination

And it really did! Sautéed off some mushroom, eggplant and carrot. Add some fresh spinach and cherry tomatoes and voila! Dinner is served.

What you’ll need

  • 1 tub smooth ricotta (use at your discretion)
  • Pesto
  • Baby spinach
  • Cherry tomatoes
  • Penne (or your favourite) dry pasta
  • Half a big eggplant
  • 5-6 mushrooms
  • 1 carrot sliced into thin long sticks
  • 5 tsp minced garlic
  • 1 tbsp oil
  • Italian herbs
  • Chilli flakes (at your discretion)
  • Salt and pepper to taste


  1. Make your pasta as per the instructions and strain
  2. In a large, wide mouthed, pan heat oil
  3. Add garlic and saute for about 2 minutes
  4. Add herbs and chilli falkes and saute for a little longer
  5. Add all carrot, eggplant and mushroom and saute and until fairly soft and eggplant feels cooked
  6. Add salt and pepper
  7. Add pasta. Mix thoroughly and turn off the heat
  8. Mix together ricotta and pesto in another bowl
  9. Add mixture to the pan and mix together thoroughly
  10. Add spinach and cherry tomatoes
  11. Spoon into bowls and its ready to go

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