Spinach and Ricotta Pasta
This spinach and ricotta pasta screams, “I have my life together,” even if you’re literally eating it in pajamas at 11 PM. Creamy, green, rich, and 100% vegan—because dairy makes your stomach angrier than your mom when you skip Sunday calls. The spinach adds health, the ricotta gives that smooth, cheesy vibe without the cow, and the pasta? Well, it saves lives, obviously. Whip this up when you want elegance without effort and flavor without chaos. Basically, it’s bougie, quick, and doesn’t ask about your five-year plan. Perfection in a bowl.
Spinach and Ricotta Pasta
Creamy vegan ricotta, cozy pasta, and spinach all come together for a feel-good, plant-powered meal that’s secretly ridiculously easy.
Ingredients
- 250 g pasta penne or fusilli
- 1 tbsp olive oil
- 3 cups baby spinach fresh, not from the back of the fridge
- 1½ cups raw cashews soaked 4+ hours or boiled 10 mins
- 1 garlic clove
- 1 tbsp lemon juice
- ¼ cup nutritional yeast
- ½ tsp salt
- ½ tsp black pepper
- ½ cup unsweetened plant milk almond or oat works best
- 2 tbsp chopped parsley optional, but cute
Instructions
- Cook pasta in salted boiling water until al dente. Drain and keep it sultry and steamy.
- In a blender, toss cashews, garlic, lemon juice, nutritional yeast, salt, pepper, and plant milk. Blend until criminally smooth.
- Heat olive oil in a pan. Add spinach and sauté just until it stops being dramatic and wilts down.
- Pour the creamy ricotta sauce into the pan. Stir gently like it’s your feelings.
- Add cooked pasta to the pan. Toss to coat every noodle like you mean it.
- Garnish with parsley, serve hot, and pretend you’re at a chic café in Rome.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 460
- Total Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 14g
💊 Vitamins and Minerals (Per Serving)
- Iron: 18%
- Calcium: 12%
- Vitamin A: 35%
- Vitamin B6: 15%
- Magnesium: 20%
💡 Notes & Tips to Max Flavor
- Blend ricotta sauce until velvety; chunky textures are for emotional baggage, not pasta.
- Add sun-dried tomatoes or mushrooms if you’re feeling extra.
- No blender? Mash it like your ex’s ego—with a fork and some rage.
- Don’t skip the lemon juice—it brightens things like therapy, but cheaper.
- Leftovers reheat like a dream and double as next-day bragging rights.
