This Vegan Ricotta Pasta recipe is nutritious and filling and a jam-packed great recipe with refreshing flavors that provide a delectable and speedy weeknight supper option. The combination of the tastes of lemon and ricotta results in a meal that is sumptuous, acidic, and robust; it can impress even the pickiest of food reviewers.
There are a few features that will make this vegan pasta your favorite.
- It’s pretty simple to make.
- It’s fast and ready in 30 minutes.
- It provides a feast of taste with its creamy structure.
- It supports your sense of satiety.
- It has a nutritious profile.
Flavor Profile: Ricotta and parmesan cheese, and lemons are the three main ingredients of the classic pasta dish known as Lemon Ricotta. This meal is perfect for you if you like the sour taste of ricotta flavor combined with the citrusy flavor of lemon.
This Complete Plant Based adaptation will be perfect if you have a soft spot in your heart for ricotta cheese and the taste of lemon. Ricotta is the star of the show when it comes to the taste profile of this delicious meal. The intensity of the lemon taste may be modified by adding additional lemon juice and lemon zest.
Plant-Based Ricotta Cheese: You may use the recipe for vegan ricotta cheese that you’re most familiar with or you can buy one.
Plant-Based Parmesan Cheese: You can use any vegan parmesan cheese of your choice.
Sauce: In order for the ricotta to decompose and emulsified through into fluids Ricotta should be broken up with the handle wooden spoon, then mixed. Repeat the process till the ricotta is completely smooth and emulsified, at which point you will have a lovely sauce.
Rinsed: If you are using gluten-free pasta, it is recommended that you rinse your pasta with cold water to eliminate any extra starches. It has the propensity to be quite high in carbohydrate content.
Because gluten-free one has a tendency to be more brittle, rinsing them helps maintain some of the pasta’s structural integrity.
Although the concept of washing pasta causes most Italians to wince, doing so is not only acceptable but also necessary when using gluten-free spaghetti.
Pasta of Your Choosing: Feel inclined to use any kind of pasta that strikes your fancy.
Zest of Lemon: If you want to really amp up the lemon taste, you are free to add extra lemon zest to each individual serving. This will help you achieve your goal.
Let the Pasta Rest in the Sauce: As the pasta rests in the sauce, it will begin to take on the extra flavor of the sauce as it does so. If the sauce becomes too thick, you may want to thin it down by stirring in about a tablespoon or two of water. This will help loosen it up.
Salt: When it came to the quantity of salt from the sea that should be used for this meal, our family was completely split. Due to the saltiness of the miso paste, begin with a little amount and gradually increase it.
Vegan Ricotta Pasta with Lemon
Preparation time: 15 min
Cooking time: 15 min
Total time: 30 min
Servings: 4-6 servings
These fresh and flavorful delicious pasta recipes are perfect for a weeknight supper since it is both tasty and simple to prepare.
- 400g rigatoni or penne pasta (Or any preferred such as penne pasta)
- 220 gr Vegan Ricotta Cheese
- One tablespoon of freshly squeezed lemon juice
- 50 gr Vegan Parmesan Cheese
- 50 ml olive oil
- 2 cloves of garlic
- 1 tablespoon onion powder
- 1 teaspoon of salt
- 1/4 teaspoon black pepper
- 300 ml pasta water (Separated while straining)
- 1/4 teaspoon paprika
- Fresh basil (or any desired fresh herbs)
- Fresh spinach
- More vegan parmesan cheese
- Lemon peel
- Fill a large pot with water. Add salt, mix and let it boil.
- Cook pasta in boiling salted water. Stir occasionally to prevent sticking.
- After the pasta reaches an al dente consistency, set aside 2 glasses of pasta water and strain the remaining water.
- Rinse your drained pasta with water and add olive oil, and mix. Set it aside.
- Put the emptied pot back on the stove.
- Add all sauce ingredients (just add the pasta water gradually until it reaches a creamy consistency). Stir frequently until all the cheese is melted and the sauce is blended.
- After obtaining a homogeneous consistency, reduce the heat and boil for a few more minutes.
- Add the cooked pasta to the sauce and mix it together. You can cook it on low heat so that the pasta can absorb the sauce.
- After taking the pot from the stove, let it rest before serving. Then let it cool for a few minutes.
- You can add lemon zest, fresh basil, or more cheese when serving.Do you want to be more creative? You can try serving your ricotta pasta with marinara sauce.
To eliminate gluten from the recipe you need to replace your pasta with gluten-free pastas.
If you don’t have vegan ricotta and parmesan cheese, you can try the recipe with tofu ricotta from extra firm tofu.
To increase the fiber content, you can try whole-grain pasta or incorporate a variety of vegetables such as spinach into the recipe.
While choosing olive oil, you can get the benefits of healthy oils by choosing cold-pressed extra virgin olive oil. For the oil-free version, you can remove this ingredient.
When adjusting salt, keep your family’s or your own sodium limit in mind.
You can store leftovers in a closed container in the refrigerator for up to 3-4 days.
You can reheat it on the stove or in the microwave.
You should heat as much food as you can consume at once, you should not re-cool the heated products.
For longer storage, you can use the freezing method. Still, freezing can produce more texture changes than refrigerating.
Bonus: Making Your Own Vegan Tofu Ricotta Cheese
Making your homemade tofu ricotta is pretty simple!
It requires a few basic materials:
Hard tofu, garlic, lemon juice, olive oil, nutritional yeast.
Thyme, parsley, dried basil, salt, and pepper to taste.
After draining the water in your tofu, cut it into small pieces and throw it in the food processor. Then add all the ingredients and process until you get a smooth consistency. That’s it!
You can use this with your vegan ricotta pasta.