Vegan Lemon Ricotta Pasta

This creamy vegan ricotta pasta options luscious home made dairy-free ricotta, contemporary spinach, and a squeeze of lemon. It’s easy to make, decadent, and stuffed with shiny, contemporary taste.

My vegan ricotta cheese is a type of issues that is supposed to be served as a snack or used as a recipe element, however I actually really feel like I might make a whole meal out of it. Each time I make it, I discover myself sneaking spoonfuls out of the meals processor bowl. So I made a decision it was time to create a recipe round it. Positive, I might put it in vegan lasagna or some vegan stuffed shells, however I actually wished one thing I might throw collectively rapidly on a busy weeknight. This creamy vegan ricotta pasta turned out to be precisely what I wanted!

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This recipe really turned out to be one of many best dinners ever. You do have to soak your cashews, which takes just a few (hands-off) hours, however as soon as that is accomplished the meal comes collectively in about half-hour.

You may be whipping up a batch of dairy-free ricotta sauce — it is a little bit thinner than my traditional vegan ricotta, which makes it good for tossing with pasta. Prepare dinner the pasta and spinach in the identical pot, then mix every part with some garlic, olive oil, and lemon zest, and BOOM — a scrumptious vegan meal is able to devour.

Substances You may Want

Under you may discover a record of components on this recipe, with notes and substitutions. Scroll all the way in which to the underside of the put up to see the complete recipe, together with the quantity of every ingredient.

Dried pasta. The recipe requires dried spaghetti, however you are welcome to make use of any pasta form you want.
Uncooked cashews. We’ll be mixing these to make the bottom for the creamy ricotta sauce. Ensure that they’re uncooked — roasted cashews will make your sauce style like nut butter.
Non-dairy milk. Any unsweetened and unflavored non-dairy milk you prefer to drink can be utilized, similar to soy, almond, or oat milk. Learn my guide to non-dairy milk in case you’re feeling misplaced.
Lemon juice. Be sure to’re utilizing contemporary juice, since lemon is a star taste on this recipe.
Salt and pepper.
Tofu. Agency or extra-firm tofu works greatest for vegan ricotta. Comfortable tofu can also be high quality, however I do not advocate going with super-firm or silken. Learn my guide to tofu if you would like to be taught extra about all these tofu varieties.
Olive oil.
Garlic.
Lemon zest.
Accompaniments. This pasta is nice by itself, however I really like topping mine with a sprinkle of vegan Parmesan cheese and pink pepper flakes.

How It is Made

Under is an in depth photograph tutorial on the right way to make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

Cooked spaghetti and spinach in a colander.

Step 1: Prepare dinner the pasta. You may be cooking the pasta based on the package deal instructions, till al dente (only a smidge undercooked). Add spinach to the water over the last minute. End cooking the pasta with the spinach, then drain each right into a colander. Ensure that to order a few cup of the pasta cooking water.

Homemade vegan ricotta sauce in a food processor bowl.

Step 2: Make the ricotta sauce. First, mix your soaked uncooked cashews with non-dairy milk, lemon juice, and salt. Get the combination comparatively easy (it will likely be on the skinny aspect). Subsequent, break your tofu into chunks, add them to the bowl, and pulse till the combination is only a bit chunky, like ricotta.

Minced garlic being cooked in olive oil in a pot with wooden spoon.

Step 3: Prepare dinner the garlic. Warmth your olive oil in a big pot, then add minced garlic. Sauté it briefly, till it turns into very aromatic.

Vegan Lemon Ricotta Pasta cooking in a pot and being tossed with tongs.

Step 4: Add pasta and sauce. Add your cooked pasta, spinach, and ricotta sauce. Skinny the sauce with a little bit of that pasta water you saved, and cook dinner every part till piping scorching.

Pot of Vegan Lemon Ricotta Pasta with a wooden spoon.

Step 5: End the dish. Take the pot off of warmth, stir in your lemon zest, and season it with some salt and pepper to style.

Bowl of Vegan Lemon Ricotta Pasta with a pot in the background.

Step 6: Serve. Your vegan lemon ricotta pasta is able to take pleasure in! Optionally, high every serving with some vegan Parm and pink pepper flakes.

Variations

Veggie swaps. You may exchange the spinach with many alternative styles of greens, simply regulate the cooking time. Most will have to be added to the pasta water a bit sooner than spinach. Broccoli or cauliflower, for instance, will take 1 to 2 minutes. Kale will take about 4 minutes.
Roasted garlic ricotta. Garlic lovers can add a bulb or two of roasted garlic throughout the first stage of mixing the ricotta sauce.
Add contemporary herbs. The sauce is scrumptious by itself, however if you would like to modify issues up, add contemporary herbs. Attempt ½ cup of contemporary basil, ¼ cup of contemporary dill, or a tablespoon of contemporary thyme.

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Recipe

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This creamy vegan ricotta pasta options luscious home made dairy-free ricotta, contemporary spinach, and a squeeze of lemon. It’s easy to make, decadent, and stuffed with shiny, contemporary taste.

Prep Time 10

Prepare dinner Time 20

Whole Time 4 30

Substances

12 ounces dried spaghetti
6 ounces contemporary spinach (about 6 cups, loosely packed)

For the Ricotta Sauce

¾ cup uncooked cashews, soaked in water 4-8 hours, drained and rinsed
¾ cup unflavored and unsweetened non-dairy milk
3 tablespoons lemon juice
½ teaspoon salt
7 ounces agency or extra-firm tofu, drained and patted dry

For the Pasta

1 tablespoon olive oil
4 garlic cloves, minced
2 teaspoons lemon zest
Salt and pepper, to style

Directions

Carry a big pot of salted water to a boil. Add the pasta and cook dinner it based on the package deal instructions, however set the timer for one minute in need of the really useful cook dinner time for al dente pasta. Stir within the spinach when the timer goes off, then let the pasta and spinach cook dinner collectively till the pasta is al dente and the spinach has wilted, about 1 minute. Reserve a few cup of the pasta cooking water, then drain the pasta and spinach right into a colander.
Make the ricotta whereas the pasta cooks. First, place the cashews, milk, lemon juice, and salt into the bowl of a meals processor fitted with an S-blade. Mix till easy and milky. Break the tofu into chunks and add them to the meals processor bowl. Pulse the machine till the tofu is mixed in however the combination nonetheless has a chunky texture, like ricotta cheese.
When the pasta has completed cooking, warmth the olive oil in a big pot over medium warmth. As soon as the oil is scorching, add the garlic. Sauté the garlic for about 1 minute, stirring always, till it turns into very aromatic.
Add the pasta, spinach, and ricotta combination to the pot. Stir every part effectively and skinny the sauce with a few of the reserved pasta water, utilizing simply sufficient to loosen up the sauce so it simply coats the pasta. Prepare dinner every part for a minute or two, simply to warmth the sauce by.
Take away the pot from warmth, then stir within the lemon zest and season the combination with salt and pepper to style.
Divide onto plates and serve with vegan Parmesan and crushed pink pepper flakes, if desired.