Lemon Ricotta Pasta with Spinach (Vegan)

Here’s a delicious and creamy recipe for Vegan Lemon Ricotta Pasta with Spinach:

Yield: 4-6 Servings

Ingredients

For the Vegan Ricotta:

  • 1 ½ cups (200 g) raw cashews (soaked for 4–6 hours or boiled for 10 minutes)
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ cup (120 ml) unsweetened plant-based milk (almond, soy, or oat)
  • 1 clove garlic (optional, for added flavor)
  • ½ tsp salt
  • ¼ tsp ground black pepper

For the Pasta:

  • 12 oz (340 g) pasta of your choice (penne, linguine, or fusilli work well)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 4 cups (120 g) fresh spinach, roughly chopped
  • 1 tsp lemon zest
  • 2 tbsp lemon juice (or more to taste)
  • Salt and pepper, to taste
  • 1–2 tbsp nutritional yeast (optional, for a cheesy flavor)

For Garnish:

  • Fresh parsley or basil, chopped
  • Crushed red pepper flakes (optional)
  • Lemon wedges

Instructions

  1. Prepare the Vegan Ricotta:
    • Drain the soaked cashews and add them to a blender or food processor.
    • Add the lemon juice, lemon zest, plant-based milk, garlic (if using), salt, and pepper.
    • Blend until smooth and creamy, scraping down the sides as needed. Add more milk if the mixture is too thick. Set aside.
  2. Cook the Pasta:
    • Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
  3. Sauté the Spinach:
    • Heat the olive oil in a large skillet over medium heat.
    • Add the minced garlic and cook for 1–2 minutes until fragrant.
    • Add the chopped spinach and sauté until wilted, about 2–3 minutes.
  4. Combine Everything:
    • Lower the heat and add the cooked pasta to the skillet with the spinach.
    • Stir in the vegan ricotta and add a splash of the reserved pasta water to create a creamy sauce. Adjust the consistency as needed.
    • Add the lemon zest, lemon juice, and nutritional yeast (if using). Mix well and season with salt and pepper to taste.
  5. Serve:
    • Plate the pasta and garnish with fresh parsley or basil, red pepper flakes, and an extra drizzle of lemon juice or olive oil. Serve with lemon wedges on the side.

Tips:

  • Make it Gluten-Free: Use gluten-free pasta.
  • Add Protein: Toss in chickpeas, tofu, or vegan sausage for extra protein.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of plant-based milk to loosen the sauce.