School lunch

Whipped Ricotta and Sun-Dried Tomato Pasta

Creamy meets savoury in this sun-dried tomato pasta topped with whipped ricotta. Full of local ingredients and flavour, this easy dish comes together in under 30 minutes.

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins


  • large non-stick saucepan
  • whisk
  • serving bowls


  • 3 tbsp (45 mL) salted butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup (125 mL) finely chopped sun-dried tomatoes in oil, drained
  • 1 tsp (5 mL) Italian herb seasoning
  • 1/4 tsp (1 mL) each salt and hot pepper flakes
  • 2 cups (500 m:) 3..25% milk
  • 2 cups (400 mL) vegetable broth
  • 1 pkg (450 g) dry fusilli pasta
  • 1 cup (250 mL) ricotta
  • 1/3 cup (75 mL) sour cream
  • 1/2 cup (125 mL) grated parmesan
  • 1/2 cup (125 mL) chopped fresh basil or parsley
  • grated parmesan and fresh basil for garnish


  1. In a large, non-stick saucepan, melt butter over medium heat and cook onion and garlic for 3 minutes or until softened. Stir in sun-dried tomatoes, Italian herb seasoning, salt and hot pepper flakes and cook, stirring for 2 minutes.
  2. Add milk and broth; bring to a simmer. Stir in pasta and return to a simmer. Cover and simmer gently, stirring occasionally for about 8 minutes or until pasta is tender.
  3. Meanwhile, in a bowl, whisk together sour cream and ricotta cheese until smooth; set aside.
  4. Uncover saucepan and stir in Parmesan cheese and basil until melted and creamy. Spoon into bowls and dollop each with sour cream and ricotta mixture. Garnish as desired.


If you don’t have parmesan on hand you can substitute with other cheese like crumbled feta, extra-old cheddar or queso.