Squash & Roasted Garlic Ricotta Pasta

As soon as I saw this beautiful recipe for vegan ricotta, I had to give it a try. 

It. is. divine. 

Seriously don’t need to try any more ricotta recipes, this one is fantastic and simple.  

Expect to see a handful of ricotta recipes with this one, because I am super happy to have ricotta back in my life.  I certainly can’t say I miss cheese, but man I love the fluffy texture of ricotta in some old favorite recipes. 

I planned to start with my absolute favorite old recipe that includes ricotta, but then somehow became a major squash fiend at the market, and decided to start with something new.  


serves 6 (small servings, but I find this creamy dish quite filling!)
3/4 lb box mini wheels or whatever pasta you like
1/2 ricotta recipe
1 10-ounce box frozen cooked squash, microwaved for 6 minutes
3 cloves roasted garlic* 
1/4 C nutritional yeast
salt & pepper to taste

Boil pasta.  Meanwhile, blend ricotta, cooked squash, roasted garlic, and nutritional yeast.  I didn’t add much salt to the ricotta, so I added a good 3/4 t extra at this point.


Toss the ricotta mixture with the pasta!  That’s all, it comes together so quickly.  Just make the ricotta while the pasta is boiling.  I recommend making the whole recipe of ricotta, don’t cut it in half for this!  Then you’ll have leftovers because you are going to want more of that.


*I had a really rough time with the garlic in this recipe.  I made it a few days ago without the roasted garlic, loved it, but thought the roasted garlic would elevate it to post-worthy.  Made it again last night but added the roasted garlic.  Except I used store-bought roasted garlic, which I didn’t realize (until after making this) was undercooked and still had a serious raw garlic bite to it.  The pasta was absolutely inedible it was so garlicky.  I had two test bites and Preston could smell it on my breath from that alone! I used two cloves of the same garlic for this recipe, though if it’s cooked properly you could probably add a lot more roasted garlic.  Increase if you want to after mixing and tasting it! 

Nutrition facts per serving:  Calories: 286; Calories from Fat: 22; Total Fat: 2.4g; Sodium: 30mg; Total Carbohydrates: 51.1g; Dietary Fiber: 6.1g; Sugars: 1.4g; Protein: 16.8g

 

 


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One response to “Squash & Roasted Garlic Ricotta Pasta”

  1. […] is the recipe I thought I’d start with rather than my squash pasta, but as I mentioned I went all squash-crazy at the store, so plans […]

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