Vegan Basil “Ricotta” Pasta

Creamy. Satisfying. Tangy.
Basil ricotta pasta

Photos: Rainbow Plant Life

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Vegan Basil “Ricotta” Pasta

Creamy. Satisfying. Tangy.
Jump to Recipe

Prep Time: 35 min.  | Cook Time: 35 min.

Servings: 8

Last edit April 15, 2024

Adapted original recipe by Nisha Vora of Rainbow Plant Life

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bon appétit!

Equipment

Blender

Dutch Oven

 

Ingredients

For the pasta:

2 bags (32 oz total) frozen broccoli florets

1 bag (16 oz) frozen peas

2 boxes (~18 oz total) of Barilla red lentil rotini, or pasta of your choosing

Salt

Pepper

Olive oil (optional)

 

For the sauce:

1 cup raw cashews, softened

1 block (12-16 oz) extra-firm tofu

1 bottle (3 fl. oz) capers + brine*

3 lemons, zested + juiced

2 heaped Tbsp white miso

1½ Tbsp olive oil

½ cup nutritional yeast

1 package (~2-3 oz) fresh basil or ~2½ Tbsp dried basil

1½ tsp salt

½ tsp garlic powder

½ tsp onion powder

1 scant tsp red pepper flakes, or to taste (optional)

Pepper to taste

For the pasta:

2 bags (32 oz total) frozen broccoli florets

1 bag (16 oz) frozen peas

2 boxes (~18 oz total) of Barilla red lentil rotini, or pasta of your choosing

Salt

Pepper

Olive oil (optional)

 

For the sauce:

1 cup raw cashews, softened

1 block (12-16 oz) extra-firm tofu

1 bottle (3 fl. oz) capers + brine*

3 lemons, zested + juiced

2 heaped Tbsp white miso

1½ Tbsp olive oil

½ cup nutritional yeast

1 package (~2-3 oz) fresh basil or ~2½ Tbsp dried basil

1½ tsp salt

½ tsp garlic powder

½ tsp onion powder

1 scant tsp red pepper flakes, or to taste (optional)

Pepper to taste

Prep

  • Preheat oven to 425F
  • Set aside: 
    • Dutch oven
    • Blender
    • Baking sheets
    • Parchment paper
    • Oven mitts
    • Colander
    • Medium bowl
    • Small microwavable bowl
    • Cutting board
    • Chef’s knife
    • Juicer
    • Zester
    • Liquid measuring cup
    • 1 cup measuring cup
    • ½ cup measuring cup
    • (4) 1 Tbsp measuring spoons
    • (4) 1 tsp measuring spoons
    • (4) ½ tsp measuring spoons
  • Roast broccoli:
    • Gently defrost frozen broccoli by adding it to a colander and running it under warm water. Leave colander in the sink for future use. Toss broccoli with olive oil, salt and pepper. Spread evenly onto baking sheets. Roast at 425F for ~25 min until slightly browned, set aside.
  • Gently defrost frozen peas:
    • Add frozen peas to the colander and run under warm water. Set aside in a medium bowl.
  • Soften cashews:
    • To a small microwaveable bowl, add the cashews. Fill the bowl with water until the cashews are just covered. Microwave for 1.5 min, then again for 1.5 min (total of 3 min) to prevent water from boiling over. Drain softened cashews in the colander (microwaved bowl will be very hot, use oven mitts to handle). Add drained, softened cashews to the blender and set aside.
  • Rinse basil and remove leaves from stems (if fresh).

Instructions

1. Cook the pasta:

      • Fill dutch oven with water. Salt generously and bring to a boil.
      • Cook pasta according to package instructions
      • ***Ladle out ~1½ cups of pasta water.***
      • Drain pasta, but do not rinse.

2. Make the sauce:

      • Drain extra-firm tofu. Break tofu apart into large chunks and add to the blender with the softened cashews.
      • Add capers + brine, lemon zest, lemon juice, miso, olive oil, nutritional yeast, basil, salt, garlic powder, onion powder, red pepper flakes, and pepper to the blender. 
      • Pour in 1 cup reserved pasta water. Keep the rest of the reserved pasta water for combining later.
      • Blend until thick and creamy.
      • Taste and adjust seasoning to your liking.

3. Combine:

      • On low heat, add cooked pasta, roasted broccoli, defrosted peas and sauce to the dutch oven.
      • Toss to coat evenly with sauce, adding small amounts of additional reserved pasta water as needed.
      • Drizzle in a bit of olive oil for extra richness (optional).

Notes

This recipe may look like it has a lot of steps, but don’t be intimidated! Each step is very simple and does not require finesse.

*We recommend omitting approximately 2 Tbsp. of brine before blending to make the acidity tang a bit more subtle. Adjust the amount to your liking!

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