Lemon Ricotta Pasta With Kale (Vegan)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
370 kcal
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Course
Main Course
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Cuisine
American
Lemon Ricotta Pasta With Kale (Vegan)
Description
This recipe uses penne pasta cooked and rinsed to prevent sticking. Kale is sautéed in olive oil (optional) until dark and softened, with garlic, lemon zest, salt, and crushed red pepper added for flavor. The cooked pasta is combined with the kale and mixed with vegan tofu ricotta, which acts as a creamy sauce substitute. Additional lemon zest, juice, olive oil, salt, and pepper can be adjusted to taste. Optional garnishes include fresh parsley or basil and vegan Parmesan cheese.
The dish features tender al dente pasta with earthy kale softened but retaining bite, and a creamy, tangy ricotta made from tofu providing richness without dairy. Lemon introduces brightness while garlic and red pepper offer savory and mild heat notes. The recipe suits a plant-based diet while delivering traditional pasta textures and flavors.
Serving the pasta warm highlights the creaminess of the ricotta and freshness of the lemon and herbs. This dish can be stored refrigerated for up to five days, though freezing may affect the pasta texture depending on type. The recipe offers substitutions for gluten-free pasta and soy-free or nut-free ricotta alternatives, enhancing flexibility for dietary needs.
Ingredients
- 1 batch Tofu Ricotta tap for recipe; ready in 5 min, homemade, or 2 cups of your favorite ricotta
- 16 ounces penne pasta use gluten-free or whole-grain as desired, or other variety
- 1 tablespoon olive oil for oil-free omit or use a splash of veg broth, optional, plus more for serving
- 1 large bunch kale thick stems removed, chopped
- 4 or 5 cloves garlic minced
- 1 medium lemon
- salt
- black pepper
- red pepper flakes
For serving, optional:
- parsley or basil, fresh
- Parmesan Cheese tap for recipe, vegan, homemade or store-bought
Instructions
- Cook pasta in salted water according to package directions. Drain in a colander and give it a quick rinse with cool water to prevent sticking. Toss and let drain.
- Return the pot to the stove over medium heat. Add the oil, if using, and kale. Stirring frequently cook until dark green and softened, 6 or 7 minutes.
- Reduce heat to medium-low. Zest about half of the lemon into the pot. Add garlic and a pinch of salt and crushed red pepper. Stirring frequently cook for about 2 minutes.
- Add the cooked pasta to the pot and toss with the kale. Add the ricotta and stir to combine. Taste and add lemon zest, lemon juice, olive oil, salt and pepper as desired.
- Garnish with fresh herbs and vegan parm, if desired. Serve warm.
Notes
- Store leftover pasta in the refrigerator for up to 5 days; freezing may affect texture depending on pasta type used.
- Gluten-free pasta varieties can be used to adapt the recipe as needed.
- For nut-free ricotta, substitute with soy, coconut, or oat yogurt that is unflavored and unsweetened.
- A soy-free ricotta option is a simple almond-based ricotta made from two ingredients.
- Kale can be replaced with spinach, broccoli, peas, or asparagus depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 60g | 20% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Cholesterol | 0mg | 0% |
| Potassium | 340mg | 7% |
| Fiber | 4g | 16% |
| Calcium | 195mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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