If you’re looking for a creamy pasta sauce that’s comforting, flavourful and high in protein — this is the one. This 5-ingredient ricotta and harissa pasta sauce is the kind of meal I make on repeat when I want something quick but satisfying. It’s rich, slightly spicy, and incredibly easy to whip up in under 10 minutes.
Ricotta is often overlooked in favour of cottage cheese, but it deserves just as much love. It’s mild, creamy, and has 7.6g of protein per 100g — and when blended with tangy sundried tomatoes, punchy harissa paste and grated cheese, it creates the most deliciously smooth, umami-rich sauce.
Whether you’re cooking for a quick weeknight dinner or a slow Sunday lunch, this pasta never disappoints. It tastes like comfort in a bowl — and you’d never guess it only takes 5 ingredients to make.
Serve with chopped basil, a little extra harissa if you like heat, and of course, your favourite pasta.
Ways To Use Harissa & Ricotta Sauce
- Toss with pasta: Use your favourite pasta shape—short ones like rigatoni or fusilli hold the sauce beautifully for a comforting meal.
- Spread on toast: A thick layer on toasted sourdough makes a quick and protein-rich lunch or snack.
- Bake in a traybake: Use the sauce as a creamy base with roasted vegetables, gnocchi, or chickpeas—bake until golden and bubbling.
- Layer in wraps: Spread inside flatbreads or tortillas with roasted veggies, chicken, or beans for a delicious wrap filling.
- Top grain bowls: Spoon over rice, quinoa, or couscous along with salad and your protein of choice for a nourishing bowl.
- Serve as a dip: Chill and use it as a creamy dip for veggie sticks, crackers, or pita bread—perfect for snacks or starters.
Tips
- Blend until creamy: A hand blender works great for this recipe. If you don’t have one, a small food processor or even a fork and some elbow grease will do the job — just aim for a smooth, spreadable sauce.
- Adjust spice level: Harissa varies in heat depending on the brand. Start with ½ tablespoon if you’re unsure, and taste before adding more.
- Use pasta water: Always save a little of the pasta cooking water — it helps loosen the sauce and gives it a glossy, silky texture.
- Make ahead: You can blend the sauce in advance and store in the fridge for up to 3 days — perfect for quick meals.
- Serve it cold: This also works as a pasta salad if you let the pasta cool before mixing — great for lunchboxes or warmer days.
Swaps
Ricotta: Cottage cheese or Greek yoghurt (similar moisture and protein) should work instead of ricotta, but I haven’t tested these options.
Parmesan cheese: Pecorino works great too and adds a saltier flavour.
Harissa paste: A mix of chilli paste and smoked paprika can work if you don’t have harissa, though the flavour will be different.
Sundried tomatoes: Roasted red peppers or tomato purée can be used instead, but the taste will be milder.
Basil: Fresh parsley or chives could work well too.
Storage
Fridge: Store any leftover sauce in an airtight container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water to loosen.
Freezer: This sauce freezes well. Pour into a freezer-safe container and freeze for up to 1 month. Defrost overnight in the fridge and stir before reheating.
More Harissa Recipes
Harissa & Ricotta Pasta
Ingredients
- 1 tub of ricotta cheese, 250g
- 5 sundried tomatoes in oil
- 30 g Parmesan cheese or pecorino cheese grated
- 1 tbsp harissa paste
- fresh basil, handful, chopped
- salt, pepper, to taste
Instructions
- Cook the pasta while you making the sauce.
- Add all ingredients to a bowl and blend with an hand blender.
- Add water to adjust consistency to personal preference, start with 3 tbsp and add slowly.
- Once the pasta is cooked, add the sauce and mix, add more hot water if necessary.
- Serve with chopped basil and a drizzle more of harissa to taste.