This Ricotta Pesto Pasta with Roasted Tomatoes (vegetarian) is creamy, herby, and loaded with sweet caramelized tomatoes. It's so delicious with minimal effort. Simple ingredients that come together in 20 minutes. It will have everyone asking for seconds.
P.S. You will love my spicy sausage pasta or ground beef Alfredo pasta recipe next!
All the right flavors right over here... 👆🏼
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RICOTTA PESTO SAUCE
This pasta is the perfect blend of creamy, tangy, and savory, with roasted tomatoes adding sweetness and pesto giving it a fresh kick.
It's an easy, vegetarian dinner that feels like a treat but comes together in under 30 minutes.
We love quick and easy pasta recipes, like my rigatoni al forno or creamy pasta with goat's cheese. There's nothing nicer than a bowl of pasta to end your day.
Whether you’re cooking for yourself or serving guests, this Ricotta Pesto Pasta will be a hit at the dinner table. It’s quick, easy, and downright delicious.
WHAT DOES RICOTTA TASTE LIKE?
Ricotta has a creamy and mild taste. Ricotta is somewhat similar to cottage cheese but it has a finer, grainy consistency. Ricotta’s mild taste makes it work well in both savory dishes (like lasagna or pasta) and sweet treats (like cannoli or cheesecakes).
DOES RICOTTA GO WITH PESTO?
Yes, ricotta goes beautifully with pesto! The creamy, mild flavor of ricotta pairs perfectly with the herby, and slightly tangy taste of pesto.
❤️ WHY THIS RECIPE WORKS
Creamy Ricotta Sauce: Ricotta makes this pasta extra creamy without feeling heavy.
Added Pesto: The zing from pesto adds the perfect punch.
Roasted Tomatoes: Caramelized, sweet cherry tomatoes take this pasta to another level—half blended into the sauce and half left whole for a burst of flavor.
Quick & Easy: This dish is ready in about 20 minutes, perfect for weeknights or impressing guests!
Did I mention, it's just delicious?
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
CHERRY TOMATOES: Sweet and juicy, they roast beautifully to add a burst of flavor.
Substitute: Grape tomatoes or chopped Roma tomatoes.
OLIVE OIL: Adds richness and helps caramelize the tomatoes when roasting.
Substitute: Avocado oil or melted butter.
GARLIC CLOVES: Roasted garlic brings a mellow, sweet depth to the sauce.
Substitute: Shallots or garlic powder (though raw garlic has more bite).
BROWN SUGAR: Caramelizes the tomatoes, giving them a slight sweetness.
Substitute: Honey, maple syrup, or a pinch of white sugar.
FRESH HERBS: You can choose your favorite herb. Oregano, rosemary, or a mix of dried herbs. I would not recommend basil as it burns quickly.
RICOTTA: Substitute: Cottage cheese, mascarpone, cream cheese, or vegan ricotta cheese.
PESTO: It adds a zesty punch.
Substitute: Homemade pesto, arugula pesto, or sun-dried tomato pesto for a different flavor. You can find my cashew nut pesto recipe here.
PASTA: Any pasta variety like penne, tortellini, orzo, gnocchi, fettuccine, or even zucchini noodles for a low-carb option.
RESERVED PASTA WATER: *Optional, this helps create a silky sauce when mixed with the ricotta and pesto. If you think your sauce is the perfect consistency then don't add any water. Substitute: A splash of vegetable broth if you forget to reserve the water.
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Step 1: Roast the Tomatoes
Preheat your oven to 400°F (200°C). Toss the cherry tomatoes and garlic cloves with olive oil, brown sugar, and salt and black pepper. Sprinkle on the fresh herbs. Spread them out on a baking sheet and roast for 15-20 minutes, until the tomatoes are soft and just starting to burst. You want them slightly caramelized but not mushy.
Step 2: Cook the Pasta
While the tomatoes are roasting, cook your pasta according to package instructions. Don’t forget to add salt to the pasta water and save ¼ cup of pasta water before draining!
Step 3: Blend ⅔ of the Tomatoes
Once your roasted tomatoes are out of the oven, scoop ⅔ of the tomatoes and garlic into a blender or food processor. For the garlic, simply hold a garlic clove at one end and gently squeeze or press down on it—like squeezing toothpaste—until the soft, roasted garlic slides out of its skin. You’ll be left with a smooth, sweet garlic paste that’s perfect for blending into the creamy ricotta sauce!
Step 4: Add the Ricotta
Add the tub of ricotta and blend until smooth. Add a splash of pasta water if you would like a thinner sauce, this is entirely optional. I found that I don't need extra pasta water but you might prefer a thinner sauce.
Step 4: Mix the Pasta
In a large bowl, toss your cooked pasta with the creamy ricotta-tomato mixture. Gently fold in the remaining roasted tomatoes, so you get juicy tomato bites.
Step 5: Top with Pesto
Serve your pasta with a generous dollop of pesto on top. You can stir the pesto in for a full-flavored pasta or leave it as is for an extra hit of herby goodness. Add a sprinkle of fresh herbs if you’re feeling fancy or some parmesan cheese!
Step 6:
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📝 TIPS AND TRICKS
Don’t forget the brown sugar: It helps caramelize the tomatoes and brings out their natural sweetness.
Blending only part of the tomatoes: This gives you a creamy sauce and delicious bursts of whole-roasted tomatoes.
Pasta water is optional: It helps bind the sauce to the pasta and creates a silky texture but I don't always add pasta water to this recipe as I find the tomatoes create enough tomato juice when cooked so this is optional and up to you.
Add a crunch: Toasted pine nuts or walnuts sprinkled on top give this dish a nice crunch.
🥦 ADD-IN IDEAS
Grated zucchini
Sundried tomatoes
Blanched broccoli
Grilled tofu or chicken for high-protein option.
A squirt of lemon juice
Mushrooms
Parmesan cheese and pinenuts to garnish.
❓ FAQS
No, you typically don’t cook pesto before adding it to pasta. Pesto is a fresh, uncooked sauce made from ingredients like basil, garlic, olive oil, and Parmesan, and it's meant to be added directly to warm pasta to preserve its vibrant flavors.
Yes, you can add pesto straight from the jar! Store-bought pesto is ready to use and doesn’t need any additional cooking. Simply spoon it over freshly cooked, warm pasta and toss to coat.
Hot or cold pasta, the choice is yours!
Yes, use your favorite type of pesto. Homemade or storebought.
MAKE-AHEAD, STORAGE AND REHEATING
MAKE-AHEAD:
- Roast the tomatoes a day or two in advance. Store them in an airtight container in the fridge until you’re ready to make the dish.
- Blend the ricotta and roasted tomatoes ahead of time to create a creamy sauce. You can store this sauce in the fridge for up to 2 days.
- Cook the pasta fresh when you’re ready to serve. Pasta is best cooked right before eating to maintain the perfect texture.
STORAGE:
- Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. The ricotta-based sauce might thicken but don’t worry—just follow the reheating tips below.
- Freezer: Unfortunately, ricotta doesn’t freeze well because it can become grainy after thawing. It’s best to enjoy this dish fresh or from the fridge within a few days.
REHEATING:
- Stovetop: Reheat your pasta in a skillet over medium heat. Add a splash of water or milk to loosen up the sauce as it heats. Stir frequently to make sure it warms evenly.
- Microwave: Pop a portion of the pasta into the microwave and heat on medium power. Stir halfway through and add a splash of water or milk to keep the sauce creamy.
- Add fresh pesto: After reheating, add an extra dollop of pesto to brighten up the flavors, since pesto can lose its vibrancy when reheated.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
RICOTTA PESTO PASTA WITH ROASTED TOMATOES (VEGETARIAN)
- Total Time: 5 min Prep Time + 15 min Cook Time = 20 min Total Time
- Yield: 4 1x
- Diet: Vegetarian
Description
This Ricotta Pesto Pasta with Roasted Tomatoes (vegetarian) is creamy, herby, and loaded with sweet caramelized tomatoes. It's so delicious with minimal effort. Simple ingredients that come together in 20 minutes. It will have everyone asking for seconds.
Ingredients
3 cups of cherry tomatoes
2 heaped tablespoons of olive oil
4-6 garlic cloves (whole, for roasting)
1 teaspoon brown sugar (for extra caramelized goodness)
a good pinch of salt and black pepper.
a few springs of fresh herbs (thyme is a favorite, but oregano or rosemary will work great)
1 tub ricotta (hello, creamy deliciousness)
4-6 tablespoons pesto (store-bought is A-OK)
1 package of pasta (your choice!)
¼ cup reserved pasta water (this is optional)
Instructions
Preheat your oven to 400°F (200°C). Toss the cherry tomatoes and garlic cloves with olive oil, brown sugar, salt and black pepper. Sprinkle on the fresh herbs. Spread them out on a baking sheet and roast for 15-20 minutes, until the tomatoes are soft and just starting to burst. You want them slightly caramelized but not mushy.
While the tomatoes are roasting, cook your pasta according to package instructions. Don’t forget to add a good pinch of salt to the water and save ¼ cup of pasta water before draining!
Once your roasted tomatoes are out of the oven, scoop ⅔ of the tomatoes and garlic into a blender or food processor. For the garlic, simply hold a garlic clove at one end and gently squeeze or press down on it—like squeezing toothpaste—until the soft, roasted garlic slides out of its skin. You’ll be left with a smooth, sweet garlic paste that’s perfect for blending into the creamy ricotta sauce!
Add the tub of ricotta and blend until smooth. If the mixture is too thick, add a splash of your reserved pasta water to reach a creamy consistency. I found that I don't need extra pasta water but you might prefer a thinner sauce. This is entirely optional.
In a large bowl, toss your cooked pasta with the creamy ricotta-tomato mixture. Gently fold in the remaining roasted tomatoes, so you get juicy tomato bites.
Serve your pasta with a generous dollop of pesto on top. You can stir the pesto in for a full-flavored pasta or leave it as is for an extra hit of herby goodness. Add a sprinkle of fresh herbs if you’re feeling fancy or some parmesan cheese!
💫 If you loved this recipe, leave a 5-star review and rating!
Notes
Pasta water is optional: It helps bind the sauce to the pasta and creates a silky texture but I don't always add pasta water to this recipe as I find the tomatoes create enough tomato juice when cooked so this is optional and up to you.
Blending only part of the tomatoes: This gives you a creamy sauce and delicious bursts of whole-roasted tomatoes.
Don’t forget the brown sugar: It helps caramelize the tomatoes and brings out their natural sweetness.
Add a crunch: Toasted pine nuts or walnuts sprinkled on top give this dish a nice crunch.
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nikki says
Shout out if you have any questions. Nikki x