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5.0 from 12 votes

Lemon Ricotta Pasta With Kale (Vegan)

This 1-pot lemon ricotta pasta is comforting, nutritious, and a lovely meal for weeknights! With kale, garlic, lemon zest and juice, and protein-rich vegan ricotta, ricotta pasta is a lazy vegan meal you can feel great about! Use any pasta you love, from whole-grain to gluten-free varieties. Ready in 25 minutes!

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

Ingredients

  • 1 batch homemade tofu ricotta or 2 cups of your favorite ricotta tap for recipe; ready in 5 min.
  • 16 ounces dry penne pasta or other variety use gluten-free or whole-grain as desired
  • 1 tablespoon olive oil, optional, plus more for serving for oil-free omit or use a splash of veg broth
  • 1 large bunch kale, thick stems removed, chopped
  • 4 or 5 cloves garlic, minced
  • 1 medium lemon
  • salt and pepper
  • red pepper flakes
For serving, optional:
  • fresh parsley or basil
  • vegan parmesan, homemade or store-bought tap for recipe

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 ricotta pasta in the refrigerator for up to 5 days. Depending on the pasta you use, it may not stand up well to freezing.
  • Substitutions
  • Gluten-Free - any GF pasta you enjoy is perfect for this recipe.
  • Nut-free - in the ricotta use soy, coconut, or oat yogurt. Make sure it's completely unflavored and unsweetened.
  • Soy-free - instead of the tofu ricotta linked in the recipe, use this 2-ingredient almond ricotta.
  • Kale - spinach, broccoli, peas, and/or asparagus

Nutrition Information

Calories 370kcal (19%) Carbohydrates 60g (20%) Protein 17g (34%) Fat 7g (11%) Cholesterol 0mg (0%) Potassium 340mg (10%) Fiber 4g (16%) Calcium 195mg (20%)

Nutrition Facts

Serving: 6servings

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.