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.