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This pasta is both dairy-free AND gluten free! It can be made vegan as well if you substitute the gluten free pasta I used for one without eggs. And, of course, you can always swap in normal pasta or ricotta cheese depending on your dietary preferences/restrictions… either way, it’s 10/10 delicious!
For the pasta, I used a gluten-free fresh packaged pasta by the brand Cappello’s which is made from almond flour (not sponsored just sharing). And for the vegan ricotta I used Kite Hill’s brand because it’s truly the best and once you add some salt, pepper and other seasonings to it, it’s SO delish!
Creamy Ricotta Pasta
Ingredients
Creamy Ricotta
- 8 oz vegan ricotta I used Kite Hill's almond milk ricotta
- 5 leaves fresh basil approximately 1 full sprig
- 1 1/2 teaspoons lemon juice
- 2 teaspoons honey
- 1 teaspoon extra virgin olive oil
- kosher salt to taste (start with 1/8 teaspoon)
- 1 pinch freshly cracked black pepper
Pasta
- 1 box gluten free pasta I used Cappello's almond flour fettucine
- 1 jar pasta sauce I used Carbone's tomato basil
Instructions
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Add all the ingredients for the vegan ricotta in a food processor and blend until well combined and creamy and set aside.
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Heat sauce in a large skillet or dutch oven and let simmer on low heat while the pasta cooks, stirring occasionally.
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Cook pasta to box instructions, drain and add into your skillet with sauce. Mix and combine until the pasta is coated with the sauce.
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To serve, portion out the pasta and add one heaping dollop of the creamy ricotta on top. Mix in and enjoy!
What do you think?