Lemon Ricotta Pasta (members only)
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This Lemon Ricotta Pasta is made vegan with a tofu ricotta which gives this pasta a boost of plant protein. Simple ingredients, BIG flavors!
This Lemon Ricotta Pasta is the perfect light pasta dinner that packs in some sneaky protein (there are 19 grams of protein per serving). We are making a super lemony vegan ricotta from tofu – if you haven’t tried my vegan ricotta before, this is the perfect recipe to start with. This pasta is creamy, tangy and has a peppery bite from the arugula. Ready in 30 minutes and so yummy!
here’s what you need
ingredients
- firm tofu
- vegan parmesan
- garlic
- lemons
- oil
- short pasta – I used fusilli
- vegan butter
- salt & pepper
- dried oregano
- arugula
- fresh basil
equipment
You will need a food processor and a large stock pot.
steps
step 1: make the tofu ricotta
I have had a tofu ricotta recipe on my site for YEARS! It is a recipe I go back to again and again. It is perfect in lasagna, but it also makes a great pasta sauce!
For this recipe we are altering the ricotta recipe slightly to make it extra lemony! You are going to know there is lemon in this pasta.
Add the tofu, parmesan, garlic, lemon juice & oil to a food processor and blend until smooth.
step 2: bring it together
We are cooking everything in one pot, because we like less dishes at our house!
Boil the pasta, save some of the pasta water and then drain it off. Place the empty pot back on the stove over medium-low heat.
Melt the vegan butter in the pot and add the dry seasonings & reserved lemon zest. Cook down for 1 minute, stirring frequently.
Add the pasta & ricotta to the pot and toss to combine, adding pasta water as needed to thin. Taste and adjust the seasonings as needed. Turn off the heat and add the arugula. Toss until it is wilted.
step 3: serve
Spoon the pasta onto plates (or into bowls) and top with fresh basil.
This pasta is creamy, bright and packed with plant protein. It is a simple to make dinner that doesn’t skimp on flavor.
You will want to make this lemon pasta on repeat!
tips & tricks
The vegan parmesan is optional – skip it if it isn’t your thing.
Sub the arugula for another green like spinach or kale!
This would be great with some crispy vegan chicken or chickpeas!
need more recipe inspo? check these out:
Lemon Ricotta Pasta (members only)
Ingredients
FOR THE TOFU RICOTTA
FOR THE PASTA
- 12 ounces short pasta I used fusilli
- 2 tablespoons vegan butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 2 handfuls arugula
- fresh basil optional, for serving
Equipment
Instructions
- Bring a large pot of water to boil. Zest 1 of the lemons and set it aside.
- Add all of the ricotta ingredients to a food processor. Blend until smooth, scraping down the sides as needed. Set aside.
- Add the pasta to the boiling water and cook until al dente. Reserve 1 cup of pasta water before draining. Place the empty pot back on the stove over medium-low heat.
- Melt the vegan butter in the pot and add the dry seasonings & reserved lemon zest. Cook down for 1 minute, stirring frequently.
- Add the pasta & ricotta to the pot and toss to combine, adding pasta water as needed to thin. Taste and adjust the seasonings as needed. Turn off the heat and add the arugula. Toss until it is wilted.
- Spoon the pasta into bowls and top with basil.
Notes
- The vegan parmesan is optional – skip it if it isn’t your thing.
- Sub the arugula for another green like spinach or kale!
- This would be great with some crispy vegan chicken or chickpeas!
