Description
This Spinach Ricotta Pasta is a creamy, comforting dish that combines fresh spinach with rich, smooth plant-based ricotta (plant-based), perfect for a quick and nutritious meal. Ready in under 30 minutes, it is ideal for busy weeknights and offers a deliciously satisfying flavor with easy customization options.
Ingredients
Pasta
- Pasta of choice (penne, fusilli, or spaghetti) – 12 oz
- Salt – for pasta water
Sauce and Vegetables
- Olive oil (natural) – 2 tbsp
- Garlic (natural), minced – 3 cloves
- Fresh spinach – 6 cups (about 5 oz)
- Plant-based ricotta (plant-based) – 1 cup
- Vegetarian Worcestershire sauce (natural) – 1 tsp
- Nutmeg (natural), ground – 1/4 tsp
- Lemon zest (natural) – 1 tsp
- Lemon juice (natural) – 1 tbsp
- Salt and pepper – to taste
Optional Toppings
- Parmesan-style cheese (plant-based) – 1/4 cup, grated
- Fresh herbs (basil, oregano, thyme) – for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your chosen pasta according to package instructions until al dente. Reserve about 1 cup of the pasta water before draining the pasta to help loosen the sauce later if needed.
- Sauté Garlic and Spinach: In a wide skillet, heat olive oil (natural) over medium heat. Add minced garlic (natural) and cook until fragrant without browning. Add fresh spinach in batches, stirring until wilted and tender.
- Create the Ricotta Sauce: Lower the heat. Stir in plant-based ricotta (plant-based), vegetarian Worcestershire sauce (natural), nutmeg (natural), lemon zest, and lemon juice (natural). Combine gently until the sauce is smooth and warmed through without boiling.
- Combine Pasta and Sauce: Add the drained pasta to the skillet, tossing to coat evenly in the sauce. Use reserved pasta water sparingly to adjust texture, ensuring the dish is creamy but not runny.
- Season and Serve: Finish with salt and pepper to taste. Plate your Spinach Ricotta Pasta, garnishing with optional plant-based Parmesan-style cheese and fresh herbs if desired.
Notes
- Use fresh spinach for a bright and vibrant dish.
- Do not overcook the pasta to maintain a perfect al dente texture.
- Reserve pasta water to help adjust sauce consistency and add silkiness.
- Warm the plant-based ricotta gently to keep it creamy and prevent curdling.
- Season gradually, tasting as you go for balanced flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: spinach ricotta pasta, plant-based ricotta, vegan pasta, quick pasta recipe, creamy spinach pasta, vegetarian pasta
