Vegan Creamy Ricotta and Zucchini Pasta
Super creamy vegan ricotta tossed with pasta and garlicky sauteed zucchini.
Servings: 6
Ingredients
Vegan Ricotta
- 1 Block(15oz.) Extra firm tofu
- 1/4 C. Nutritional yeast
- 1/4 C. Lemon juice
- 1 tsp. Garlic powder
- 1 1/2 tsp. Salt
- 1/4 tsp. Black pepper
For the Pasta
- 2 tsp. Olive oil
- 2 C. Zucchini, chopped (about 1 large zucchini)
- 3 Cloves Garlic, chopped
- Salt and Pepper to taste
- 16 oz. Pasta
- 1/2 C. Reserved pasta water
Instructions
- First, make the vegan ricotta. Press the tofu first, or for a quick method since you are going to crumble it anyways, place the tofu in a paper towel, and squeeze the block of tofu over the sink, try to squeeze as much liquid out as you can.
- Then place the tofu in a food processor with the remaining ricotta ingredients. Pulse the mixture, scraping down the sides as needed until it is smooth, but still has some texture, like ricotta. Set aside.
- Now get the pasta started and cook according to package directions. Reserving 1/2 a cup of pasta water before you drain it.
- While the pasta is cooking, heat the olive oil in a non stick skillet. Then add in the chopped garlic and saute for a minute or so until it is getting soft and fragrant.
- Then add in the chopped zucchini and saute for just a minute until it is cooked but still crisp. Season with a bit of salt and pepper. Remove from heat.
- When the pasta is done, drain all the water except the 1/2 cup of water you reserve and return the pasta to the pot. Then add in the tofu ricotta and the reserved pasta water, stir to combine and coat the pasta, then stir in the zucchini and garlic. Squeeze a bit of lemon on top if you like and serve!