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
Leave a Reply