Sweet shallot and ricotta pasta

Sweet shallot and ricotta pasta

  • serves 2
  • A little effort

Caramelised shallots and creamy ricotta make a quick, light but indulgent pasta supper for two. The crisp parmesan and breadcrumb topping is the secret weapon in this genius recipe.



  • shallots 12, peeled
  • olive oil
  • brown sugar 2 tsp
  • thyme 2 sprigs
  • breadcrumbs 2 tbsp
  • parmesan (or vegetarian alternative) 1 tsp
  • linguine 200g
  • ricotta 250g tub, or the equivalent slice of a large one


  • Step 1

    Halve the shallots and cook in a little oil for about 5 minutes. add the brown sugar and thyme and keep cooking and stirring until the shallots are tender and caramelised.

    Toast the breadcrumbs in a dry frying pan until brown, stir through the parmesan. cook the linguine to packet instructions then tip into the pan. Add the shallots and toss.

    Divide into bowls then add ricotta in blobs and sprinkle on the parmesan mix.

Nutritional Information

  • Kcals 409
  • Fat 10.6g
  • Saturates 4.9g
  • Carbs 66.3g
  • Fibre 2.9g
  • Salt 0.32g