Recipe: Vegan Pasta with Creamy Spinach Ricotta Sauce

Ingredients

1 tablespoon extra virgin olive oil
1 large shallot, peeled, diced
3 cloves garlic, minced
4 ounces mushrooms, sliced
2 teaspoons oregano
½ teaspoon black pepper
¼ teaspoon red chili flakes
¼ teaspoon salt (optional)
6 ounces fresh baby spinach
1 cup plant-based milk, plain, unsweetened
½ cup reserved pasta cooking water
8 ounces plant-based ricotta (i.e., Kite Hill, Tofutti, or home-made cashew cream)
1 cup fresh cherry tomatoes, sliced in half

Boil water in a large pot and cook the pasta until al dente, reserving ½ cup of the cooking water.
In a large sauté pan, heat olive oil over medium heat.
Sauté the shallot and garlic for 4 minutes.
Add mushrooms, oregano, black pepper, red chili flakes, and salt, and sauté for another minute.
Add spinach and sauté for an additional minute.
In a bowl, whisk together plant-based milk, pasta water, and ricotta until smooth.
Pour the mixture into the sauté pan and cook for 3-4 minutes until creamy.
Add the drained pasta and cherry tomatoes, cooking for 1-2 minutes until heated through.
Serve immediately.

Servings

Calories

513

Total fat

18g

Total carbohydrates

76g

Total protein

19g

Sodium

288mg

Cholesterol

0mg