I seem to be a little obsessed with ricotta lately. After using it the other day in my spinach and ricotta strudel, I remembered how amazing it is and bought myself another tub! In fact there’s still a bit left so I’m sure you’ll be seeing it again soon, I’m that predictable. Please don’t get bored of me.
This time I used it to make creamy leek and parsley pasta – simply sautéed vegetables with ricotta and parmesan to make it nice and gooey. Ricotta is such an easy way to transform sautéed vegetables into a creamy, milky sauce. When you add a little grated parmesan it becomes even gooier (gooeyer? Is that even a thing? They both look so wrong). Using ricotta is much easier than making a white sauce from scratch which, although it’s easy, does take a little more effort.
This pasta recipe is seriously simple (surely you’ve come to expect that from me by now?). It’s the sort of thing you can throw together with just a few fridge ingredients. Who needs 30 minute dinner ideas when you can have a 15 minute dinner?
Plus, just look at how pretty it is! I must admit I went a little overboard on the photos for this recipe – apologies if you have slow internet! Who knew that just a few ingredients could produce such a beautifully creamy, cheesy dish? The mildness of the ricotta allows all the flavours of the veg to shine – often the subtle flavour of spinach and leek get a bit overwhelmed, but when they’re paired with the ricotta they’re each able to be appreciated. I’d kind of forgotten what the flavour of spinach actually is, but now I remember! Hallelujah!
I quite liked how this was all green, but feel free to add any other veg you have lying around (mushrooms would be great). I’m a big advocate of the fridge-clearer recipe, especially since my fiancé and I accidentally turned the fridge off the other day… luckily we realised before anything was ruined, but it did make me realise how much I love recipes that allow you to use everything up in one go in case of emergencies! Other favourites: frittatas, soups, stews.
- 160g pasta
- 90g leek, halved lengthwise then sliced (around half a medium leek)
- 3 cloves garlic, minced
- 75g fresh spinach, roughly chopped
- 4tbsp fresh parsley, chopped
- 125g ricotta cheese
- 50g vegetarian parmesan-style cheese
- 2tbsp milk
- Pinch nutmeg
- Black pepper
- Boil the pasta until al dente.
- Meanwhile, cook the leek and garlic over a medium-low heat for several minutes, until soft and translucent (I just sautéed mine in a little water, but you could use a dash of oil if you prefer). Add the spinach and parsley, and cook for a couple more minutes, until wilted.
- Turn the heat down to low, and add the ricotta and parmesan. Mix well until the parmesan has melted – if you need to add a dash of milk to help it come together into a sauce, do so.
- Add a pinch of nutmeg and season with salt and pepper, and then add the drained pasta. Mix well, and serve immediately.