Wednesday, October 30, 2019

Pasta with Lemony Ricotta Basil & Thyme

Pasta with Lemony Ricotta Basil & Thyme is a quick and easy dinner especially on weeknights or when one needs a quick but hearty and comforting meal. Make the vegan ricotta a couple of days ahead. The only cooking involved is cooking the pasta. Once the pasta is ready, mix everything, plate, and enjoy!


If fresh gluten free pasta is not available, use dried. This pasta dish maybe prepared with your favorite dried pasta but the short shapes such as gemelli, fusilli, penne, etc work especially well.

Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days and gently reheated.



8 oz. fresh Pasta (Gluten free)
1 clove Garlic, mashed
1/4 cup loosely packed fresh Basil leaves, torn
3-4 sprigs fresh Thyme, leaves coarsely chopped
1/2 large Lemon, zest and juice
1/2 cups non-dairy Ricotta cheeze*
1 cup vegan Parmesan cheese
1 pinch kosher Salt
1/4 tsp freshly ground Black Pepper
1 Pinch red pepper flakes (optional)
Good-quality olive oil, for drizzling (optional)

Non-Dairy Ricotta Cheeze*:
1/4 cup raw Cashews or Almonds, soaked in warm water for 2 hours 
1/2 block (~7-8 oz.) Firm Tofu, drained well
1 pinch Salt
Fresh Lemon Juice to taste


Make Non-Dairy Ricotta Cheeze: If using almonds, it is aesthetically pleasing to remove their skins; but if brown specks of the skin are not a problem, use without peeling. Drain and rinse the nuts, process using a food processor until finely ground. Add the drained tofu, salt and lemon juice and process until combined. Spoon the vegan ricotta into a container and store in the fridge until needed. Vegan ricotta will stay fresh for about 5-6 days.

Prepare Pasta: Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook according to package directions until al dente. 

While the water is boiling for the pasta, prepare the sauce:
Combine the garlic, herbs, ricotta, Parmesan, lemon zest and juice, salt, and black pepper in a large bowl and stir to combine. 

When the pasta is al dente, drain, ans add it to the ricotta bowl and mix well to coat the pasta in the sauce. Sprinkle the red pepper flakes, if using, and serve immediately. Drizzle olive oil over each serving if you wish.


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