Go Back
Pasta with Green Beans and Parmesan Ricotta Sauce

Pasta with Green Beans and Ricotta Parmesan Sauce

Linda KrenzLinda Krenz
A fast and fresh pasta with a creamy ricotta and parmesan sauce and green beans.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Main Course


  • 5 tbsp olive oil (I used garlic infused)
  • 1/2 red onion, chopped
  • 6 large brown mushrooms, sliced
  • 1 cup fresh green beans, cut in half
  • 1 cup fresh ricotta
  • 1 1/4 cup freshly grated parmesan cheese (1/4 cup reserved for garnish)
  • 2 tbsp chopped fresh basil
  • sea salt and freshly ground pepper
  • freshly cooked pasta of your choice (I used Pappardelle)


  • Cook the pasta while preparing the sauce.
  • Heat the olive oil in a frying pan, add the red onion and mushrooms and fry gently until just golden. Remove from the heat but leave in the pan and set aside.
  • Blanch the green beans in a large pot of boiling salted water for a few minutes. Strain and run under cold water.
  • Add the green beans to the red onion and mushrooms in frying pan and re-heat on medium. Add salt and pepper to taste.
  • Add the ricotta, parmesan cheese and basil to the freshly cooked pasta and mix until well coated. Stir in the green beans, red onion and mushroom mixture.
  • Serve immediately garnished with freshly grated parmesan cheese and crushed black pepper.
Keyword Ricotta, Green Beans and Parmesan Sauce Pasta