Spinach and Ricotta Pasta Recipe
A creamy vegan spinach and ricotta pasta featuring cashew-based cheese, tender greens, and silky noodles—rich, wholesome, and satisfying without the dairy.
Ingredients
- 12 oz pasta penne, rigatoni, or shells
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 6 cups fresh spinach leaves
- 1 cup raw cashews soaked 20 minutes in hot water
- 1 cup unsweetened almond milk
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- ¼ tsp nutmeg
- Fresh basil or parsley chopped (for garnish)
Instructions
- Cook pasta in salted water until al dente, then drain and set aside.
- Blend cashews, almond milk, lemon juice, nutritional yeast, nutmeg, salt, and pepper until creamy ricotta-like consistency forms.
- Heat olive oil in a skillet, sauté onion and garlic until fragrant.
- Add spinach and cook until wilted.
- Stir in cashew ricotta, mixing gently until creamy.
- Toss cooked pasta into the sauce, combining everything evenly.
- Garnish with basil or parsley and serve warm.
Notes
Nutritional Values (per serving)
- Calories: 420
- Total Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 63g
- Fiber: 7g
- Protein: 14g
Vitamins and Minerals (per serving)
- Calcium: 15%
- Vitamin A: 40%
- Iron: 18%
- Folate: 22%
- Potassium: 20%
Additional Notes & Tips
- Swap cashews with sunflower seeds if nut-free.
- Sprinkle extra nutritional yeast for a cheesier punch.
- Use whole-grain pasta for more fiber and heartiness.
- Perfect with garlic bread, red wine, and your favorite reality TV binge.