Ricotta cheese is one of the most versatile ingredients in a vegetarian kitchen. Its creamy texture and mild flavor make it perfect for both savory and sweet dishes, from pasta to pancakes. If you're looking for ricotta cheese recipes vegetarian style, you've come to the right place.
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This collection features a simple yet delicious ricotta pasta that comes together in just 30 minutes. It's a weeknight hero that's packed with protein and flavor, and it's sure to become a family favorite.
Whether you're a longtime ricotta lover or new to this creamy cheese, these recipes are approachable, budget-friendly, and absolutely delicious. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) pasta (e.g., penne or fusilli)
Use any short pasta; whole wheat or gluten-free work too. For a protein boost, try chickpea pasta.
2 tablespoons olive oil
Extra virgin olive oil adds flavor; you can substitute with avocado oil or butter.
3 cloves garlic, minced
Fresh garlic is best; use 1 teaspoon garlic powder if in a pinch.
1 cup (240g) ricotta cheese
Whole-milk ricotta gives the creamiest texture; part-skim works but is less rich. For a dairy-free option, use tofu blended with lemon.
1 cup (240ml) vegetable broth
Low-sodium broth is recommended; you can also use pasta water mixed with a bouillon cube.
2 cups (60g) fresh spinach
Baby spinach is convenient; frozen spinach (thawed and squeezed) also works.
1/2 cup (50g) grated Parmesan cheese
Freshly grated Parmesan melts better; use nutritional yeast for a vegan alternative.
1/4 teaspoon red pepper flakes (optional)
Adds a subtle kick; omit for a milder flavor or use 1/2 teaspoon for more heat.
Salt and black pepper to taste
Season generously; ricotta is mild, so salt is key.
Fresh basil or parsley for garnish
Fresh herbs brighten the dish; dried herbs can be used in a pinch.
Tips & Tricks
Don't overcook the pasta
Cook it 1 minute less than package directions so it finishes cooking in the sauce, preventing mushiness.
Use full-fat ricotta
Low-fat or fat-free ricotta can become watery and grainy; full-fat gives a creamy, smooth sauce.
Add spinach at the end
Overcooking spinach makes it bitter and slimy; stir it in just until wilted to keep it vibrant.
Pro Tips
Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil (212°F/100°C). Add pasta and cook according to package instructions until al dente, usually 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. Sauté the garlic
In a large skillet, heat olive oil over medium heat (350°F/175°C). Add minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
3. Add broth and ricotta
Pour in vegetable broth and bring to a gentle simmer. Whisk in ricotta cheese until smooth and creamy, about 2-3 minutes. Season with salt, pepper, and red pepper flakes if using.
4. Combine pasta and sauce
Add the drained pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency.
5. Wilt the spinach
Stir in fresh spinach and cook for 1-2 minutes until just wilted and bright green. The spinach should be tender but still vibrant.
6. Add Parmesan
Remove skillet from heat and stir in grated Parmesan cheese. The residual heat will melt it into a creamy sauce. Taste and adjust seasoning if needed.
7. Serve and garnish
Serve immediately in bowls, garnished with fresh basil or parsley. Optionally, drizzle with extra olive oil and a sprinkle of red pepper flakes.
Delicious Variations
Roasted vegetable ricotta pasta
Toss cherry tomatoes, zucchini, and bell peppers with olive oil and roast at 425°F (220°C) for 20 minutes, then fold into the pasta.
Lemon herb ricotta pasta
Add 1 tablespoon lemon zest and 2 tablespoons chopped fresh herbs (basil, parsley, chives) for a bright, fresh flavor.
Spicy arrabbiata ricotta
Stir in 1/2 cup of your favorite marinara sauce along with the broth for a tomato-based twist.
How to Store Ricotta Cheese Recipes Vegetarian
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat (350°F/175°C) with a splash of milk or broth to restore creaminess, or microwave in 30-second intervals, stirring between.
Frequently Asked Questions
Q: Can I use low-fat ricotta cheese?
Yes, but low-fat ricotta can be more watery and less creamy. If using it, drain it in a fine-mesh sieve for 30 minutes before adding, and consider adding a little extra Parmesan for flavor.
Q: How do I make this recipe vegan?
Use a plant-based ricotta (tofu blended with lemon and nutritional yeast) and replace Parmesan with nutritional yeast. Use vegetable broth and olive oil, which are already vegan.
Q: Can I add protein like chicken or beans?
Absolutely! Add grilled chicken, chickpeas, or white beans for extra protein. For a vegetarian version, chickpeas or cannellini beans are excellent.
Q: What pasta shapes work best?
Short shapes like penne, fusilli, or shells hold the creamy sauce well. Long pasta like spaghetti also works but might need more sauce to coat.
If you loved this creamy ricotta pasta, be sure to share it with a friend who needs a quick vegetarian dinner idea. Leave a comment below and let me know how it turned out!
Ricotta Cheese Recipes Vegetarian
Discover easy ricotta cheese recipes vegetarian, creamy and versatile, perfect for a quick 30-minute dinner that everyone will love.
🧂 Ingredients
- 12 oz (340g) pasta (e.g., penne or fusilli)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup (240g) ricotta cheese
- 1 cup (240ml) vegetable broth
- 2 cups (60g) fresh spinach
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
📋 Instructions
- 1Cook the pasta — Bring a large pot of salted water to a boil (212°F/100°C). Add pasta and cook according to package instructions until al dente, usually 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
- 2Sauté the garlic — In a large skillet, heat olive oil over medium heat (350°F/175°C). Add minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
- 3Add broth and ricotta — Pour in vegetable broth and bring to a gentle simmer. Whisk in ricotta cheese until smooth and creamy, about 2-3 minutes. Season with salt, pepper, and red pepper flakes if using.
- 4Combine pasta and sauce — Add the drained pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency.
- 5Wilt the spinach — Stir in fresh spinach and cook for 1-2 minutes until just wilted and bright green. The spinach should be tender but still vibrant.
- 6Add Parmesan — Remove skillet from heat and stir in grated Parmesan cheese. The residual heat will melt it into a creamy sauce. Taste and adjust seasoning if needed.
- 7Serve and garnish — Serve immediately in bowls, garnished with fresh basil or parsley. Optionally, drizzle with extra olive oil and a sprinkle of red pepper flakes.
