1-Pot Vegan Ricotta Pasta
Servings:6 servings
This 1-pot tofu ricotta pasta is comforting and nutritious – a real lifesaver at the end of a long day! With kale, garlic, lemon, and protein-rich vegan ricotta, ricotta pasta is a lazy vegan meal you can feel great about! Use any pasta you like, from whole-grain to gluten-free varieties.
Ingredients
- 1 batch homemade tofu ricotta - or 2 cups of your favorite ricotta
- 16 ounces dry penne pasta or other variety - use gluten-free or whole-grain if desired
- 1 tablespoon olive oil, optional - for oil-free omit or use a splash of veg broth
- 1 large bunch kale - thick stems removed, chopped
- 4 large cloves garlic, minced
- 1 medium lemon
- salt and pepper
- crushed red pepper flakes
For serving, optional:
- fresh parsley or basil - finely chopped
- vegan Parmesan
Instructions
- Cook pasta in salted water according to package directions. Drain in a colander and give it a quick rinse with cool water to prevent sticking. Toss and let drain.
- Return the pot to the stove over medium heat. Add the oil, if using, and kale. Stirring frequently cook until dark green and softened, 6 or 7 minutes.
- Reduce heat to medium-low. Zest about half of the lemon into the pot. Add garlic and a pinch of salt and crushed red pepper. Stirring frequently cook for about 2 minutes.
- Add the cooked pasta to the pot and toss with the kale. Add the ricotta and stir to combine. Taste and add lemon zest, lemon juice, olive oil, salt and pepper as desired.
- Garnish with fresh herbs and vegan parm, if desired. Serve warm.
Notes
Store leftover ricotta pasta in the refrigerator for up to 5 days. Depending on the pasta you use, it may not stand up well to freezing.
Substitutions
- Gluten-Free - any GF pasta you enjoy is perfect for this recipe.
- Nut-free - in the ricotta use soy, coconut, or oat yogurt. Make sure it's completely unflavored and unsweetened.
- Soy-free - instead of the tofu ricotta linked in the recipe, use this 2-ingredient almond ricotta.
- Kale - it's also great with spinach, broccoli, peas, and/or asparagus.
Nutrition
Calories: 370kcal | Carbohydrates: 60g | Protein: 17g | Fat: 7g | Cholesterol: 0mg | Potassium: 340mg | Fiber: 4g | Calcium: 195mg
