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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 | ThisSavoryVegan.com

Lemon Ricotta Pasta (members only)

Print Recipe
This Lemon Ricotta Pasta is made vegan with a tofu ricotta which gives this pasta a boost of plant protein. Simple ingredients, BIG flavors!
Course Main Course
Cuisine Italian
Keyword creamy pasta, pasta, spring, tofu
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 418

Equipment

Ingredients

FOR THE TOFU RICOTTA

  • 1 14-ounce block firm tofu drained & pressed
  • 1/4 cup vegan parmesan I used Trader Joe's
  • 2 cloves garlic peeled
  • 2 lemons juiced
  • 1 tablespoon oil I used avocado oil

FOR THE PASTA

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!

Nutrition

Calories: 418kcal | Carbohydrates: 58g | Protein: 19g | Fat: 13g