How To Make Lemon Garlic Pasta With Vegan Ricotta
Pasta is such a delicious, easy and nourishing meal, and this recipe is no different. I love to try all types of pasta recipes, be them creamy and luscious, saucy and fresh, or anything in between.
Today’s recipe packs a protein punch thanks to the use of my Tofu Ricotta recipe (as well as any protein from the pasta itself). It’s savory, flavorful, and the perfect creaminess for the base of today’s sauce.
The fresh pop from the lemon juice, as well as the slight kick of the fresh garlic, makes this recipe a really fresh combination of flavors while also having a creamy sauce.
It’s the perfect weeknight dinner, or meal prep recipe! I’m personally so happy with how it came out, so I just had to share it with you. Try it out and let me know what you think 🙂
Lemon Garlic Ricotta Pasta
Ingredients
- 1 pound pasta of choice I used cavatappi
- 2 cups vegan ricotta my recipe is linked in recipe notes
- 1 medium lemon
- 4 cloves garlic
- 1 cup vegan mozzarella shreds
- salt and pepper to taste msg also bumps up the flavor well
Instructions
- Firstly, boil the pasta according to package directions, then drain and rinse (don't forget to save some of the pasta water in case you want a thinner sauce later).
- In a small bowl, zest and juice your lemon. Mince your garlic into the same bowl. Set aside.
- When pasta is done and drained, add it to a large skillet along with the vegan ricotta, lemon juice/zest, garlic and vegan mozzarella. Heat in pan until warmed through and cheese is melty. Add pasta water if desired to get to desired sauce consistency.
- Season with salt and pepper (and msg, if desired) to taste. Enjoy!
Thanks so much for checking out my website! Best wishes from my kitchen to yours.
Until next time, peace 🙂
