Whenever you feel like having pasta for lunch or dinner, this creamy vegetarian option – with ricotta, cream, radicchio and parmesan cheese – is sure to satisfy!
Start by prepping and measuring all the ingredients, so everything is ready to go. Make the sauce while the pasta cooks, so you can strain the pasta straight into the sauce and everything comes together quickly after that!
Radicchio & Ricotta Pasta
Creamy vegetarian pasta recipe with ricotta, cream, radicchio and parmesan cheese - comforting and delicious!
Servings: 6
Ingredients
- 350 g dry pasta (about ¾lb) linguine, spaghetti, or spaghettini | regular, whole wheat or gluten-free
- 2 Tbsp olive oil
- 1 onion medium, finely chopped
- 5 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper ground (or to taste)
- 1 tsp Herbes de Provence
- 1¼ cup ricotta (about 300g)
- ½ cup grated parmesan + more for serving
- ⅓ cup heavy cream (thick cream or whipping cream)
- 1 Tbsp lemon juice
- 2 cups radicchio torn/sliced into pieces
- ½ cup walnuts unsalted and toasted, chopped
- ½ cup parsley fresh, chopped
Instructions
- In a large pot, cook pasta in plenty of boiling salted water, following the cooking time on the package.
- Meanwhile, make the sauce. Heat olive oil in a large pan, add onions, garlic and salt, and sauté for about 5 minutes. Add herbs de Provence and black pepper and cook for another minute.
- Turn off the heat on the onion mixture and add 1 cup of pasta water. Stir in ricotta, parmesan, cream and lemon juice.
- When cooked, transfer the drained pasta into the sauce. Add radicchio and mix to combine and wilt a bit. Lastly, add walnuts and parsley.
- Stir until sauce thickens and pasta is covered. If the sauce is too thick, add a bit more of pasta water.
- Serve with more Parmesan and fresh parsley to taste. Buon Appetito!
Video
Notes
- If you don’t like radicchio, use sautéed broccolini or baby spinach.
* This is a modified version of the original recipe from Clean Eating Magazine (October 2017 print issue).