Ricotta Pasta is creamy, made with dairy free ricotta, rich in flavor, lemony and has all the wonderful flavors that you want in pasta dish. This creamy pasta will be a favorite that the whole family will always come back to. Everything comes together in around 15 minutes which makes it even great for the tightest schedules.
No secret: I eat pasta every day of the week, if not month.
Seriously, just give me a big plate of pasta, no matter which pasta it is:
Why this Ricotta Pasta is a winner
Creaminess in this ricotta pasta sauce: only 1 ingredient dairy free ricotta which will make your pasta ultra creamy.
Lemony: lemon juice is great for flavor and freshness
Step by step pictures make it clear and so easy to make your own at home.
Versatile: this is great with any pasta, but I find spaghetti best.
Pantry staples: common pantry staples are used so this is the meal that you can always make.
What you need for this Ricotta Pasta recipe
- Lemon juice
- Dairy free ricotta
- Vegan parmesan
How to make Ricotta Pasta
Cook your pasta according to the package directions.
Add vegan ricotta, parmesan, garlic, lemon juice, with a pinch of salt and pepper to a large bowl and combine well.
Drain the pasta and add it to the bowl. Mix and serve on plates or in bowls.
Leftovers and freezer instructions
Leftovers can be stored in the fridge for around 5 days.
To freeze, let the pasta cool completely, then add to freezer bags or containers. This can be done for 2 months. Thaw overnight and warm slowly, add a bit water if needed.
Tips and tricks.
In many of my recipes I always cook my pasta before, but I find the texture will be better for this Ricotta Pasta if the pasta is still warm. If you want go with pre-cooked pasta I would suggest to warm it on the stove or even microwave so the everything will mix better.
Any pasta as I said is great, because this sauce will hold and mixed greatly with any shape and form, yum.
Other great pasta recipes to try:
- 8 oz spaghetti, use gf if prefered
- 1 lb vegan ricotta
- 3 cloves garlic
- 1 lemon juiced
- 1/2 cup vegan parmesan
- salt, pepper to taste
- Cook your pasta according to the package directions.
- Add vegan ricotta, parmesan, garlic, lemon juice, with a pinch of salt and pepper to a large bowl and combine well.
- Drain the pasta and add it to the bowl. Mix and serve on plates or in bowls.
Nutrition Information:Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 380Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 522mgCarbohydrates: 31gFiber: 3gSugar: 2gProtein: 11g