Pesto Ricotta Pasta
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
This Pesto Ricotta Pasta With Vegan Sausage is a simple vegetarian dinner that can be customized for the whole family! It’s quick and the only chopping required is the sausage!
I love quick and easy dinner recipes, especially now that the kids are both at school full-time. Some of my go-to’s are Kid-Friendly Refried Bean and Mushroom Tostadas and Sheet Pan Gnocchi With Roasted Zucchini and Chickpeas.
If you would like to present the pasta beautifully, if you are entertaining or prefer to serve the pasta in the center of the dinner table, I am using my Larder & Vine braiser in the photos in this post. I mixed the pasta with the pesto and ricotta in the braiser and then served it. I think it looks so beautiful in there!
Feel free to use my discount code: SUPERMOMEATS to get 20% off any Larder & Vine product.
Why You’ll Love This Pesto Ricotta Pasta Recipe
- Simple. This meal has only 6 ingredients!
- Quick. This recipe is ready in just about 20 minutes!
- Customizable. Kids don’t like pesto? Reserve some of the plain cooked pasta and use their favorite sauce instead!
Pesto Ricotta Pasta Ingredients
- Linguine: I used linguine pasta for this recipe, but feel free to use your favorite kind!
- Pesto: I used Trader Joe’s Vegan Kale, Cashew, and Basil Pesto (in the refrigerated section), but you can use any pesto or even make your own!
- Ricotta cheese: Use whole milk ricotta cheese to make sure it’s creamy. You can use a plant-based version of ricotta if you want to keep this recipe vegan or dairy-free.
- Salt: Used for flavor.
- Olive oil: To cook the sausage.
- Plant-based sausage: This adds a wonderful flavor to the pasta, as well as some protein. If you aren’t vegan/vegetarian, you can use real sausage. If you want to omit the sausage altogether, you can add white beans or roasted chickpeas for some added protein.
- Reserved pasta water: Reserve some of the pasta water to help the sauce stick to the pasta.
- Basil: Optionally, you can garnish with some basil leaves on top!
How to Make Pesto Ricotta Pasta
STEP 1 – Cook the pasta
In a large pot, cook the pasta according to the package instructions until it is al dente.
STEP 2 – Make pesto ricotta sauce
While the pasta is cooking, in a medium bowl, mix the pesto and ricotta until combined. Set aside.
STEP 3 – Cook the plant-based sausage
Heat a pan over medium heat and add olive oil. Add sausage and sauté until golden brown and crispy on both sides.
STEP 4 – Assemble pasta
When pasta is cooked, drain the pasta but be sure to reserve ½ cup of the pasta water.
Add pasta back to the pot along with ¼ cup pasta water and stir.
Add Pesto Ricotta mixture and toss to coat. You can add more pasta water if needed.
Add cooked sausage and mix well. Serve immediately.
How to Store
Store any leftovers in the fridge in an airtight container for about 3-5 days. I like adding some olive oil on top when reheating to make sure it doesn’t get too dry.
How to Customize This Recipe for Kids
The easiest way I do this for my 5-year-old, who isn’t quite willing to try green pasta yet, is to reserve some of the plain cooked pasta and top with either marinara sauce or simply olive oil and a little parmesan cheese.
I serve the sausage separately for him. I also like to include a little bit of the prepared Pesto Ricotta Pasta on his plate in case he wants to try it (for exposure).
What to Serve With Pesto Ricotta Pasta
- Crispy Oven-Roasted Green Beans With Slivered Almonds
- A simple side salad
- Garlic bread
- Topping Ideas: roasted chickpeas, white beans, nuts, or plant-based meatballs.
Frequently Asked Questions
Yes! Check out my tips above for how to customize this recipe for picky eaters.
Yes! Some yummy ones would be spinach, mushrooms, or zucchini!
For this recipe, I used my Larder & Vine enamel-coated cast-iron braiser in white. It’s absolutely beautiful and you can cook almost anything in it. You can use my code: SUPERMOMEATS to get 20% off any Larder & Vine product!
You sure can! Use a vegan pesto as well as a vegan ricotta cheese and you’ll be all set.
More Easy Dinner Recipes!
You can use my code: SUPERMOMEATS to save 20% on the Larder & Vine Braiser I used in this recipe. Use the braiser to make any of the recipes below as well!
One-Pan Orzo With Spinach and Feta
Healthier Tater Tot Casserole (Vegetarian)
Healthy Mac and Cheese for Kids
Roasted Red Pepper and Feta Gnocchi Bake
Did you make this recipe? Leave a comment/rating below to help others find it, too!
If you tried this Pesto Ricotta Pasta recipe or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Thank you so much!
Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!
Pesto Ricotta Pasta
Ingredients
- 16 ounces linguine pasta, (or pasta of choice)
- 8 ounces pesto, (I used Trader Joe's Vegan Kale, Cashew, and Basil Pesto in the refrigerated section)
- 1 cup whole milk ricotta
- ½ teaspoon salt , (plus more to taste)
- 1 tablespoon olive oil
- 2-3 vegan sausages
- ½ cup reserved pasta water
- (Optional) Basil to garnish
Instructions
- In a large pot, cook the pasta according to the package instructions until it is al dente.
- While the pasta is cooking, in a medium bowl, mix the pesto and ricotta until combined. Set aside.
- Heat a pan over medium heat and add olive oil. Add sausage and sauté until golden brown and crispy on both sides.
- When pasta is cooked, drain the pasta but be sure to reserve ½ cup of the pasta water.
- Add pasta back to the pot along with ¼ cup pasta water and stir.
- Add Pesto Ricotta mixture and toss to coat. You can add more pasta water if needed.
- Add cooked sausage and mix well. Serve immediately.
Notes
Disclosure: This post contains affiliate links in which I make a small commission upon you purchasing a linked item, at no extra cost to you. Thank you for helping me keep my blog running and for supporting my family!
Made exactly as directed except added spinach. Pretty flavorless.
Hi Jill! Oh no, I’m so sorry that the recipe didn’t have much flavor for you!! I wonder if reducing the ricotta or adding more pesto (and maybe a little lemon juice) would help. I appreciate you sharing your experience and again, I’m sorry it didn’t turn out more flavorful for you!