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Lemon Ricotta Pasta With Kale (Vegan)
5 from 12 votes

Lemon Ricotta Pasta With Kale (Vegan)

Lemon Ricotta Pasta with Kale is a vegan dish combining penne pasta with tofu-based ricotta, sautéed kale, garlic, and lemon zest and juice. The recipe uses a plant-based ricotta substitute and balances bright citrus notes with savory garlic and pepper flakes for a fresh pasta meal.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6 servings
Calories: 370 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Calories 370kcal (19%) Carbohydrates 60g (20%) Protein 17g (34%) Fat 7g (11%) Cholesterol 0mg (0%) Potassium 340mg (7%) Fiber 4g (16%) Calcium 195mg (20%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 370

% 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.