Our easy Pesto and Ricotta Pasta is bursting with the flavors of lemon, basil, and garlic. Ready in just 15 minutes, this ricotta pesto sauce is your ultimate hassle-free and tasty meal. Made nut-free and gluten-free using simple ingredients and easily adaptable to be dairy-free as well.
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Pesto has always been a favorite of mine, from my days working in an Italian restaurant during grad school to family dinners at home. Back then, I didn't realize that my post-meal discomfort was due to gluten and pine nut allergies. This realization led me to create my own version of the classic dish with a twist: ricotta pesto sauce.
This recipe is specially designed to be gluten-free and nut-free, with an easy swap to make it dairy-free as well. By incorporating ricotta, we can also reduce the amount of oil normally used for pesto and still get that rich creamy sauce we all love. It's a tribute to my favorite dish, reimagined for my family's dietary needs and for anyone looking for a quick, delicious meal that respects their food sensitivities.
Need a dairy-free pesto and ricotta version, be sure to check out our dairy-free creamy pesto sauce and our popular tofu ricotta.
👪Why You'll Love This Recipe
- Simple and Fast: Ready in just 15 minutes, our pesto ricotta sauce is a great recipe for busy weeknights.
- No-Cook Sauce: Our pesto and ricotta sauce doesn’t need cooking, which means less time in the kitchen and more time enjoying your meal.
- Versatile: Works with any type of pasta, whether you prefer traditional, gluten-free, or other alternatives.
- Safe for Many Diets: Completely nut-free and gluten-free, it’s suitable for those with specific dietary restrictions.
- Rich in Flavor: The sauce features a delightful combination of lemon, basil, and garlic, with a nutty undertone from pumpkin seeds, offering depth and freshness in every bite.
More like this:
- Dairy-Free Oat Milk Alfredo Sauce
- Pumpkin Seed Pesto Gnocchi (dairy-free)
- Ricotta Stuffed Pasta Shells (gluten-free & vegan)
🧠Why Eat This? Nutrient Highlight
Our Pesto and Ricotta Pasta is not only delicious but also packs a nutritious punch. Here’s a quick breakdown of some key nutrients this dish provides:
- Protein (20g per serving): Essential for muscle repair and growth (1), our ricotta pesto sauce dishes out roughly 20 grams per serving.
- Healthy Fats: A good mix of healthy fats, primarily from olive oil and pumpkin seeds, is crucial for brain health, cell membranes, hormone production, and energy (2, 3, 4).
- Magnesium in Pumpkin Seeds: Pumpkin seeds are high in magnesium, a mineral that helps support muscle and nerve function (5, 6).
- Antioxidants in Basil: Basil is loaded with antioxidants, which help reduce inflammation and support immune health (7).
🧄Ingredients
Our Pesto and Ricotta Pasta combines simple, easy ingredients to create a flavorful pasta sauce that hits the real spot! This is our favorite go-to recipe for busy weeknights when you need something quick and comforting. Here is what you need:
- Pasta (Gluten-Free): Fettucini pasta is my preferred choice for pesto pasta. My favorite gluten-free pasta brand is Barilla, but they don't always have gluten-free fettuccini. So feel free to use whatever pasta you have. If you have celiac disease, be sure to check the package for potential gluten cross-contamination notices.
- Ricotta Cheese: Ricotta adds a creamy, tangy touch to the pesto sauce that we love! I am using whole milk ricotta for this recipe, but if you need a dairy-free (vegan) homemade ricotta you can swap for our tofu ricotta recipe (also nut-free).
- Homemade Pesto: Pesto sauce pairs very well with tangy ricotta cheese. Its a great balance of flavors we love. For this recipe I make my own pesto (see below) but you can also use store bought. If you need a dairy-free pesto sauce check out our creamy dairy-free pesto sauce recipe.
- Pasta Water: Our secret weapon in our ricotta pesto sauce. Adding pasta water helps to bind the sauce to the pasta and gives it a silky, restaurant-quality finish.
Homemade Pesto Ingredietns:
- Fresh Basil: You can not have pesto without basil! Opt for fresh basil leaves for their deep, aromatics and incredible flavor.
- Roasted Pumpkin Seedsv(unsalted): A great nut-free alternative that adds a slight crunch and boosts the nutritional profile with minerals like magnesium and zinc. Make sure to use roasted pumpkin seeds, as it has a deeper richer flavor.
- Fresh Garlic: I use fresh garlic for this recipe to create a depth of taste.
- Lemon Juice: Adds a fresh burst of acidity, brightening up the pesto and balancing the richness of the ricotta. I suggest using fresh lemon juice.
- Parmesan Cheese: Offers umami and saltiness; substitute with nutritional yeast for a dairy-free version without sacrificing flavor.
- Olive Oil: A staple in pesto, it brings everything together into a lush sauce, enhancing the overall mouthfeel.
- Salt and Black Pepper: Essential for seasoning, adjust according to your taste preference.
For full quantities head to the recipe card.
👩🏽🍳Step-By-Step Instructions
Step 1: Prepare the Pesto
In a food processor, add all the ingredients for your homemade pesto. Combine the fresh basil leaves, pumpkin seeds, garlic, lemon juice, grated Parmesan (or nutritional yeast), salt, and black pepper.
Step 2: Blend the Pesto Sauce
Pulse the mixture until finely chopped. Then with the processor running, slowly drizzle in the ¼ cup of extra-virgin olive oil until the pesto achieves a smooth and creamy consistency. Taste and adjust seasoning if necessary.
Step 3: Cook your Pasta
Bring a large pot of salted water to a boil. Once boiling, add in your and cook according to package instructions, typically 10-15 minutes, until al dente.
Step 4: Reserve Pasta Water
Before draining your pasta, reserve ½ cup of pasta water. Then, drain the pasta and set aside. Gather your homemade pesto sauce and ricotta cheese to start making your pesto and ricotta pasta.
Step 5: Make Ricotta Pesto Sauce
Return the empty pasta pot to the stove over medium heat. Then add the prepared pesto and 1 cup of creamy ricotta cheese to the pot and stir. The sauce will be thick, so to thin it out, add ¼ cup of the reserved pasta water and mix. Gradually add more pasta water, up to ½ cup, stirring continuously until the sauce reaches your desired creaminess.
Step 6: Combine with Pasta
Add the drained pasta back into the pot. Toss everything together until the pasta is evenly coated with the creamy pesto ricotta sauce.
Step 7: Serve
Serve the pasta hot. Optionally, garnish with a sprinkle of Parmesan cheese and a few fresh basil leaves for an extra touch of freshness.
💡Recipe Tips
To ensure your pesto and ricotta rasta turns out perfectly creamy and bursting with flavor, here are some essential tips straight from my kitchen:
- Achieving a Creamy Consistency: The key to a smooth and creamy ricotta pesto sauce is the pasta water. Don't skip reserving a cup before draining your pasta. Start by adding a little at a time—you might not need the full amount. The starch in the water helps the sauce cling to the pasta, enhancing the creaminess without making it runny.
- Flavorful Pesto: For the best-tasting pesto, go for fresh basil and good-quality olive oil. If you're using nutritional yeast instead of Parmesan, adjusting the salt can help enhance the flavors.
- Avoid Overcooked Pasta: Your gluten-free fettuccini should be just al dente. Overcooking can turn it mushy, so test it a minute before the package suggests.
- Rinse Gluten-free Pasta: Once drained, rinse gluten-free pasta in hot water to prevent it from clumping. If you are not using a gluten-free brand, do not rinse your pasta!
⏲️ Meal Prep Tips
Planning and preparation can significantly streamline your creamy ricotta pesto making this easy weeknight dinner even quicker:
- Meal Prep This: Both the pesto and the ricotta can be made ahead of time and stored in the refrigerator for up to a week.
- Double Up: Consider doubling the recipe for ricotta pesto sauce. It stores and freezes well and can be used in various dishes throughout the week, such as spread on sandwiches, as a marinade for chicken, or drizzled over roasted vegetables, turning leftover pesto into a versatile kitchen staple.
🍝Substitutions
Sometimes you need to tweak a recipe based on what you have on hand or personal preferences. Here are some easy swaps for our ricotta pesto recipe:
- Pasta: If you don't have gluten-free fettuccini, any gluten-free pasta will do. Try spirals or penne for a fun texture that kids love.
- Ricotta: For a dairy-free version, swap in our tofu ricotta. It's just as creamy and works beautifully with the pesto.
- Pesto: No basil? Spinach or kale makes a great base for a greener, milder pesto. If you're out of pumpkin seeds, sunflower seeds are a fantastic nut-free alternative, or you can use pine nuts.
- Olive Oil: Avocado or sesame oil can be used in place of olive oil for a similarly smooth texture and neutral flavor.
🍴Recipe Variations and Leftover Ideas
We make this pesto ricotta sauce pasta a ton at our place, here are some of our favorite ways to repurpose or use up leftovers:
- Broccoli Pesto Pasta: Blend steamed broccoli into your pesto for an extra dose of greens. It’s a delicious way to sneak more vegetables into your family’s diet. White
- Bean Pesto Pasta: Add cannellini beans to the pasta for a protein boost. This variation is especially filling and great for active families.
- Sandwich Spread: Ricotta Pesto is a delicious spread to add to sandwiches or on top of our gluten-free bagels!
🥡How To Store
Here’s how to keep your ricotta and pesto pasta sauce fresh:
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stove over low heat, adding a splash of water or olive oil to help the sauce regain its creamy texture.
🥒Tips For Kids: Will My Kid Eat This?
Introducing new flavors to children can often be a unique adventure. As a mom of three, I've noticed that involving my boys in the kitchen boosts their interest in trying what they've helped create. Here are a few practical tips to make this Pesto and Ricotta Pasta a hit with your little ones:
- Involve Them in the Cooking Process: Let your kids help with safe tasks like measuring and mixing the pesto. They're more likely to try something they've made themselves.
- Introduce New Flavors Gently: Your children might be new to the robust flavors of pesto. If your children are fond of ricotta, add an extra dollop to make this dish milder and more kid-friendly.
- Serve It Their Way: Try serving the pasta and ricotta pesto sauce separately and letting them dip the noodles into the sauce. This way, they can control the flavor intensity and still enjoy their meal, even if they decide the sauce isn't for them.
- No Pressure: Offer a small amount alongside foods they already like. Avoid pressuring them to eat; a no-stress approach
- h can make trying new foods more enjoyable.
❔Recipe FAQ
To make this recipe vegan, use the dairy-free alternatives suggested—vegan parmesan or nutritional yeast in the pesto and tofu ricotta instead of dairy ricotta.
No, our ricotta pesto sauce does not need to be cooked, which makes it wonderfully quick and easy. You simply combine it with the hot pasta water and the heat from the pasta is enough to bring everything together nicely.
You can freeze the pesto ricotta sauce separately from the pasta. Freeze the sauce in a freezer-proof, airtight container for up to 3 months. Thaw in the fridge before reheating.
🌟 Loved this recipe? Let’s connect! I’d be thrilled if you could leave a star rating, share this recipe, or comment below. Or come chat with me on Facebook or Instagram! Your feedback helps support and improve AtMyTable and helps others discover new favorites.
🥣More Easy Dinner Recipes
I hope you enjoyed our easy pesto and ricotta pasta recipe. If you need more delicious and simple weeknight meals to try be sure to check out these:
📖 Recipe
Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free)
Ingredients
- 12 oz fettuccini pasta gluten-free
- ¼ cup ricotta cheese *
- 1 cup homemade pesto see recipe below
- ½ cup pasta water reserved
- 1 tablespoon lemon juice
homemade pesto (recommended)**
- 2 cups fresh basil leaves packed
- 1 cup roasted pumpkin seeds unsalted
- 4 cloves garlic
- ¼ cup lemon juice
- ¼ cup grated parmesan cheese or nutritional yeast for dairy-free
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Pesto: In a food processor, blend basil, pumpkin seeds, garlic, lemon juice, Parmesan (or nutritional yeast), salt, and pepper. With the processor running, slowly add olive oil until smooth.2 cups fresh basil leaves, 1 cup roasted pumpkin seeds, 4 cloves garlic, ¼ cup lemon juice, ¼ cup grated parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ cup olive oil
- Cook the Pasta: Boil pasta as per package instructions until al dente; reserve ½ cup pasta water before draining.12 oz fettuccini pasta
- Combine: In the same pot, mix pesto, ricotta, lemon juice, and ¼ cup pasta water over medium heat. Add more water if needed to reach the desired consistency.¼ cup ricotta cheese *, 1 cup homemade pesto, 1 tablespoon lemon juice, ½ cup pasta water
- Serve: Toss cooked pasta with sauce, garnish with extra Parmesan and basil if desired, and serve immediately.
Notes
Nutrition
📝Information Source
- Strasser, B., Volaklis, K., Fuchs, D., & Burtscher, M. (2018). Role of dietary protein and muscular fitness on longevity and aging. Aging and disease, 9(1), 119.
- Chianese, R., Coccurello, R., Viggiano, A., Scafuro, M., Fiore, M., Coppola, G., ... & Meccariello, R. (2018). Impact of dietary fats on brain functions. Current neuropharmacology, 16(7), 1059-1085.
- Haast, R. A., & Kiliaan, A. J. (2015). Impact of fatty acids on brain circulation, structure and function. Prostaglandins, Leukotrienes and Essential Fatty Acids, 92, 3-14.
- Calder, P. C. (2015). Functional roles of fatty acids and their effects on human health. Journal of parenteral and enteral nutrition, 39, 18S-32S.
- Syed, Q. A., Akram, M., & Shukat, R. (2019). Nutritional and therapeutic importance of the pumpkin seeds. Seed, 21(2), 15798-15803.
- Kirkland, A. E., Sarlo, G. L., & Holton, K. F. (2018). The role of magnesium in neurological disorders. Nutrients, 10(6), 730.
- Juliani, H. R., & Simon, J. E. (2002). Antioxidant activity of basil. Trends in new crops and new uses. ASHS Press, Alexandria, VA, 575(9).
Josh says
Stunning shots and that looks so good! I would love some right now...does it reheat well?
Patricia Granek says
Yes! You can reheat on the stove over low heat or in the microwave, you may have to add a bit more oat milk or water to get it nice and silky again.