Looking for a light, refreshing pasta dish that's perfect for warmer days? This Vegan Lemon Ricotta Pasta is your answer! Combining the bright flavors of lemon with creamy vegan ricotta and sweet peas, this dish is a celebration of spring on a plate. It's quick to make, satisfying, and completely plant-based – proving once again that vegan cuisine can be both indulgent and refreshing.
This Vegan Lemon Ricotta Pasta is a testament to the versatility and deliciousness of plant-based cooking. The creamy vegan ricotta, brightened by lemon zest and juice, creates a luxurious sauce that coats every strand of pasta. The sweet pops of peas add a lovely texture and burst of flavor, while the toasted pine nuts provide a delightful crunch and nutty depth.
What makes this dish truly special is its perfect balance of flavors and textures. The tanginess of the lemon cuts through the richness of the vegan ricotta, creating a harmonious blend that's neither too heavy nor too light. It's the kind of meal that satisfies your cravings for comfort food while still feeling light and spring-like.
Whether you're a long-time vegan or just exploring plant-based options, this Lemon Ricotta Pasta is sure to impress. It's perfect for a quick weeknight dinner, yet elegant enough for entertaining. Plus, it's a great way to showcase how creamy and delicious vegan alternatives like ricotta and Parmesan can be.
So, twirl your fork into this dreamy, creamy pasta and let each bite transport you to a sunny Italian terrace. This Vegan Lemon Ricotta Pasta isn't just a meal – it's a celebration of plant-based cooking at its finest. Buon appetito!
Ingredients
- 1 lemon
- 8 oz. angel hair pasta
- 1 cup frozen peas
- 1 clove garlic, minced
- 1 tablespoon Vegan butter
- 1 cup vegan ricotta (Kate Hill brand recommended)
- ¼ cup (25 g) grated vegan Parmesan
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon freshly cracked black pepper (or to taste)
- ⅓ cup pine nuts, toasted
- Fresh rosemary or parsley, chopped
Instructions
- Prepare the lemon:
- Zest and juice the lemon. You'll need about 1 teaspoon zest and 1 tablespoon lemon juice.
- Cook the pasta and peas:
- Bring a pot of salted water to a boil and cook the pasta according to package directions.
- Add the peas to the pasta during the last 30 seconds of cooking.
- Before draining, reserve 1 cup of pasta water.
- Drain the pasta and peas.
- Prepare the pine nuts:
- While the pasta is cooking, toast the pine nuts.
- Place the pine nuts in a small skillet over medium heat and stir continuously to prevent burning. Pine nuts should be cooked until golden brown. Pour onto a small plate when done; pine nuts will continue to cook if left in the skillet.
- Prepare the sauce:
- In a large skillet over medium heat, melt the butter.
- Add minced garlic and sauté for 1 minute.
- Turn heat to low, add the ricotta, parmesan, lemon juice and lemon zest to the skillet and stir until well combined and melted.
- Combine pasta and sauce:
- Add the pasta and peas along with ½ of reserved pasta water to the skillet.
- Stir to combine, then turn off the heat (tongs will work well for this step).
- If needed, add more warm pasta water to reach desired consistency.
- Season and serve:
- Season with salt and pepper to taste.
- Sprinkle with fresh herbs, pine nuts, and more parmesan cheese.
- Serve immediately and enjoy!
Tips and Variations
- For a gluten-free version, use your favorite gluten-free pasta.
- Add more vegetables like sautéed asparagus or spinach for extra nutrition.
- Try different herbs like basil or mint for varied flavor profiles.
- For a protein boost, add some pan-fried vegan chicken strips or white beans.
- The dish is best served immediately, but leftovers can be gently reheated with a splash of plant-based milk to restore creaminess.
Vegan Lemon Ricotta Pasta
Ingredients
- 1 lemon
- 8 oz angle hair pasta
- 1 cup frozen peas
- 1 clove garlic minced
- 1 tablespoon vegan butter
- 1 cup vegan ricotta cheese (Kate Hill is my favorite)
- ¼ c grated vegan parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup pine nuts toasted
- fresh rosemary or parsley chopped
Instructions
Prepare the lemon
- Zest, then juice the lemon. You'll need about 1 teaspoon zest and 1 tablespoon lemon juice.
Cook the pasta and peas
- Bring a pot of salted water to a boil and cook pasta according to package directions.
- Add the peas to the pasta during the last 30 seconds of cooking.
- Before draining, reserve 1 cup of the pasta water.
- Drain the pasta and peas.
Prepare the pine nuts
- While pasta is cooking, toast the pine nuts.
- Put the pine nuts in a small skillet over medium heat and stir continuously to prevent burning. Pine nuts should be cooked until golden brown. Pour onto a small plate when done; pine nuts will continue to cook if left in the skillet.
Prepare the sauce
- In a large skillet over medium heat, melt the butter.
- Add minced garlic and sauté for 1 minute.
- Turn heat to low, add the ricotta, parmesan, lemon juice and lemon zest to the skillet and stir until well combined and melted.
Combine pasta and sauce
- Add the drained pasta and peas along with ½ of the reserved pasta water to the skillet.
- Stir to combine, then turn off the heat (tongs work well for this step).
- If needed, add more warm pasta water to reach desired consistency.
Season and serve
- Season with salt and pepper to taste.
- Sprinkle with fresh herbs. pine nuts, and more parmesan cheese.
- Serve immediately and enjoy!
Notes
- For a gluten-free version, use your favorite gluten-free pasta.
- Add more vegetables like sautéed asparagus or spinach for extra nutrition.
- Try different herbs like basil or mint for varied flavor profiles.
- For a protein boost, add some pan-fried vegan chicken strips or white beans.
- The dish is best served immediately, but leftovers can be gently reheated with a splash of plant-based milk to restore creaminess.
