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Vegan Pasta with Creamy Spinach Ricotta Sauce

05 April 2021 4 years ago156 Views

Make the creamiest, easiest pasta dish ever in just 20 minutes with a few key ingredients—pasta, spinach, tomatoes, shallots, garlic and vegan ricotta. This Vegan Pasta with Creamy Spinach Ricotta Sauce is like a one-dish meal made in heaven, packed with nutritious pasta, veggies, and healthy fats. Just cook it up in a sauté pan or skillet, and serve it right out of the pan! No extra clean up.

It’s so hearty and satisfying too. You can find vegan ricotta quite easily in many well-stocked supermarkets or natural food stores these days. Or you can substitute a home-made cashew cream—just don’t blend your cashew cream all the way to the creamy stage, and it will give you the slightly lumpy texture of ricotta for this recipe. Make this recipe gluten-free by substituting gluten-free pasta instead of wheat-based pasta.

Or try a pulse-based pasta to boost the protein content of this meal.

Vegan Pasta with Creamy Spinach Ricotta Sauce

(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

Author: The Plant-Powered Dietitian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegan

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Description

Make the creamiest, heartiest, easiest Vegan Pasta with Creamy Spinach Ricotta Sauce ever in just 20 minutes with a few key ingredients—pasta, spinach, tomatoes, shallots, garlic and vegan ricotta.

Ingredients

Pasta:

Boiling water
8 ounces pasta (i.e., linguini, spaghetti), dried
½ cup reserved pasta cooking water

Vegan Spinach Ricotta Sauce:

1 tablespoon extra virgin olive oil
1 large (2 ½ ounces) shallot, peeled, diced
3 cloves garlic, minced
4 ounces mushrooms, sliced
2 teaspoons oregano
½ teaspoon black pepper
¼ teaspoon red chili flakes
¼ teaspoon salt (optional)
6 ounces fresh baby spinach
1 cup plant-based milk, plain, unsweetened
½ cup reserved pasta cooking water
8 ounces (1 cup) plant-based ricotta (i.e., Kite Hill, Tofutti, or home-made cashew cream*)
1 cup fresh cherry tomatoes, sliced in half

Instructions

Fill a large pot half full with water and bring to a boil. Add pasta, and cook until al dente, according to package directions, drain water, reserving ½ cup for sauce. Cover with lid and set aside.
Meanwhile, add olive oil to a large sauté pan and heat over medium.
Add shallot and garlic and sauté for 4 minutes.
Add mushrooms, oregano, black pepper, red chili flakes and salt and sauté for an additional 1 minute.
Add spinach and sauté for an additional minute.
In a medium bowl, whisk together plant-based milk, pasta water, and ricotta until smooth.
Pour into sauté pan and cook for 3-4 minutes, until smooth and creamy.
Add drained, cooked pasta and cherry tomatoes and cook for 1-2 minutes until mixture is heated through.
Serve immediately. Makes about 2 quarts (4 servings, 2 cups each)

Notes

*You can substitute a home-made cashew cream for the ricotta.

Follow instructions to make 1 cup of cashew cream, but don’t blend it until it is completely creamy. Blend the mixture until it has a slightly lumpy texture similar to ricotta. Use as directed in the recipe.

To make this recipe gluten-free use gluten-free pasta.