One-Pot Mushroom Ricotta Pasta

This creamy one-pot mushroom ricotta pasta is pure comfort food. Sautéed portobello mushrooms, fusilli, ricotta, and Parmesan come together in a single pot for an easy weeknight dinner that's ready in just 25 minutes.

Course Dinner, Main Course

Cuisine American, Italian

Keyword creamy mushroom pasta, creamy ricotta pasta, easy mushroom pasta, mushroom ricotta pasta recipe, one pot mushroom pasta, pasta with ricotta and mushrooms, ricotta cheese pasta, ricotta mushroom pasta, ricotta pasta

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 582kcal

Author Sireesha A.

Ingredients

3 cloves garlic minced
16 oz portobello mushrooms about 2 large cups, sliced ¼-inch thick
3 tablespoons butter
Salt and black pepper to taste
12 oz short pasta fusilli, penne, or rotini
3 cups vegetable broth
½ cup heavy cream
¾ cup whole milk ricotta cheese
½ cup freshly grated Parmesan cheese plus more for serving

Instructions

Sauté the mushrooms: Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the sliced mushrooms, season with salt and pepper, and cook for 5–7 minutes until golden brown and tender.
Add pasta and broth: Add the dry pasta directly to the pot. Pour in the vegetable broth and stir well. Bring to a boil, then reduce heat to medium-low and simmer for 10–15 minutes, stirring every couple of minutes, until the pasta is al dente and most of the liquid is absorbed.
Make it creamy by reducing heat to low and pouring in the heavy cream, then add the ricotta cheese and grated Parmesan. Stir gently for 1–2 minutes until the cheeses melt into a smooth, creamy sauce that coats the pasta.
Serve: Taste and adjust salt and pepper. Serve immediately with extra Parmesan and a crack of fresh black pepper on top.

Notes

Mushroom tip: Don't crowd the mushrooms in the pot. If needed, sauté in batches so they brown instead of steam. Golden, caramelized mushrooms have much better flavor.

Ricotta tip: Use whole milk ricotta for the creamiest, smoothest results. Part-skim ricotta tends to be grainier. I recommend Biazzo or Galbani brands.

Pasta tip: Stir the pasta every 2 to 3 minutes while it simmers to prevent sticking. The one-pot method uses limited liquid, so stirring is important.

Consistency fix: If the sauce gets too thick (especially when reheating), add a splash of broth or water and stir until it loosens up.

Make it your own: Add baby spinach or kale before the ricotta, toss in sun-dried tomatoes for sweetness, or add red pepper flakes for heat. Crumbled Italian sausage or grilled chicken makes it heartier.

Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat on the stovetop with a splash of broth. Not recommended for freezing.

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