Name: One-Pot Pasta With Vegetables and Ricotta
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 Servings
Cuisine: Italian

Jule’s Menu Verified

February 15, 2026

This vegetarian and healthy pasta recipe is loaded with fresh vegetables like eggplant, cherry tomatoes, and mushrooms, all cooked in a light, creamy sauce made with cream, cream cheese, and ricotta. Tossed with whole wheat pasta for added fiber and finished with fresh basil, it’s a simple, satisfying, and flavorful meal that’s perfect for a quick weeknight dinner or a cozy lunch.

One-Pot Pasta With Vegetables and Ricotta

One-Pot Pasta With Vegetables and Ricotta cover

From the Cook

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One-Pot Pasta With Vegetables and Ricotta

Jule’s Menu Verified

Ingredients

WarningMilk and 4 other allergens identified

Instructions

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Instructions

Place a steamer basket or colander in the pot and fill it with water to just below the basket. Wash the eggplant and cut it lengthwise into 4 to 5 slices. Score a diamond pattern on both sides of each slice and place the eggplant in the steamer basket. Place the pot on the stove and bring the water to a simmer. Then reduce the heat and steam the eggplant, covered, for 25 to 30 minutes, or until very soft.

Next, remove the steamer basket with the eggplant from the pot and set it aside. Drain the water, fill the pot with fresh water, bring it to a boil, and cook the pasta according to the package directions until al dente.

Preheat the oven to 200 degrees Celsius (top and bottom heat). Wash and halve the tomatoes, peel the garlic, and dice it finely or slice it thinly.

Heat oil in a pan, fry garlic for about a minute until it is very lightly golden. Add tomatoes and fry for 3 to 5 minutes over medium heat.

Meanwhile, clean the mushrooms and slice them. Once the tomatoes are nice and soft and some juice has collected in the pan, add the mushrooms and sauté for another 2 to 3 minutes until they are also soft.

Reduce the heat and stir in the cream and cream cheese. Add the eggplant to the sauce and break it up into small pieces with a wooden spoon. Season the sauce with salt and pepper.

Stir the cooked pasta into the sauce and transfer everything to a casserole dish. Distribute small mounds of ricotta cheese over the pasta.

Bake the pasta in a preheated oven at 200°C (390°F) for 10 to 15 minutes. Then mix everything well and serve with fresh basil.

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Tips & Tricks (5)

Vegetable Roasting Technique 🔥
Dice eggplant and mushrooms into uniform sizes and salt them 10 minutes before cooking to draw out excess moisture, ensuring a perfect caramelized texture.
Creamy Sauce Harmony 🥛
Temper the cream and ricotta mixture by slowly adding a small amount of hot pasta water to prevent curdling and create a smooth, silky sauce.
Pasta Water Magic 💧
Reserve 1 cup of pasta cooking water before draining, as the starchy liquid helps bind the sauce and adds depth to the overall dish's consistency.
Herb Layering Trick 🌿
Chop fresh basil just before serving and add half into the pasta, then sprinkle the remaining on top for a burst of fresh aromatics and visual appeal.
One-Pot Efficiency 🍲
Cook vegetables in stages - start with harder vegetables like eggplant, then add mushrooms and tomatoes later to prevent overcooking and maintain perfect texture.

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About the Cook

Jule’s Menu

Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.