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Creamy Ricotta Pasta

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

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

  1. Add all the ingredients for the vegan ricotta in a food processor and blend until well combined and creamy and set aside.

  2. Heat sauce in a large skillet or dutch oven and let simmer on low heat while the pasta cooks, stirring occasionally.

  3. Cook pasta to box instructions, drain and add into your skillet with sauce. Mix and combine until the pasta is coated with the sauce.

  4. To serve, portion out the pasta and add one heaping dollop of the creamy ricotta on top. Mix in and enjoy!