Creamy Vegetarian Spinach and Ricotta Pasta
A creamy easy vegetarian spinach and ricotta pasta tossed with loads of parmesan cheese and chilli.
Creamy Vegetarian Spinach and Ricotta Pasta


  • 250g (1 cup) ricotta
  • 2 to 3 cups uncooked pasta
  • 1/2 cup fresh cream
  • 200g fresh baby spinach chopped
  • 2 garlic cloves chopped
  • 4 tbsp butter
  • 50g parmesan cheese
  • Salt and pepper
  • 3 green chillies finely chopped
  • 1 cup sliced mushrooms
  • 2 tbsp chopped fresh basil


  1. Cook the pasta al-dente according to the package instructions.
  2. Drain and rinse under cold water and set aside.
  3. Meanwhile, prep the sauce. In a saucepan, add the butter and melt it on low heat.
  4. Add the garlic, chilli, mushrooms and basil cook for a minute.
  5. Add the spinach. Let it wilt for 5-7 minutes, stir regularly.
  6. Add the fresh cream and ricotta, mix well and let the sauce thicken for 5 minutes.
  7. Season with salt and pepper.
  8. Add the parmesan, pasta and mix well.
  9. Let it heat through, serve immediately.