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Vegan Broccoli & Almond 'Ricotta' Pasta

Vegan Broccoli and Almond 'Ricotta' Pasta [GF]

Hearty and filling vegan broccoli pasta with almond 'ricotta' cheese, flavored with delicious herbs, garlic and lemon.
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Course Main Course
Servings 3 people

Ingredients
  

Almond Ricotta

  • 3 tbsp vegan plain unsweetened yogurt
  • 3/4 cup blanched & slivered almonds
  • 4-6 tbsp unsweetened nut milk*
  • 2 tbsp nutritional yeast
  • 1/4-1/2 tsp salt
  • 1 tsp garlic
  • 1 tsp Italian seasoning
  • 2 tbsp lemon juice

Pasta

  • 2 & 1/2 cups or about half a pound bowties or favorite pasta

Broccoli

  • About 4 cups broccoli, fresh or frozen
  • Garlic (minced or powder) to taste

For the Finished Pasta

  • Juice of about 1/2 a lemon, or more to taste
  • About 1/2 tbsp olive oil
  • Salt to taste
  • Fresh basil for topping
  • Red pepper flakes (optional)

Instructions
 

  • Cook pasta according to directions on package, drain and set aside.
  • Add broccoli to a large pot. Add water to cover the bottom of the pan (about an inch or two).
  • Cover and turn the heat to high. Once boiling, stir and reduce heat to medium, tilt the cover up and cook for about 10 minutes or so until broccoli is tender and easily pierced with a fork.
  • Once done, turn burner off and drain all of the water out of the pan. Mash broccoli well with a fork or potato masher. Keep the broccoli in the pot and set aside.
  • Add all of the almond ricotta ingredients into the food processor and pulse until your consistency is smooth and whipped. See notes.
  • Add pasta and almond ricotta to the large pot the broccoli is in and turn burner to low. Mix well.At this point, add the rest of your seasonings to taste (lemon juice, garlic, salt). Mix well and serve when hot. Top with fresh basil.

Notes

  • Make sure to blend/pulse the almond ricotta really well. Depending on the type of equipment you are using, it might take a little bit but if there are hard bits of almond, just keep pulsing!I highly recommend using a food processor for the almond ricotta. A high speed blender can work too but I am not sure a regular blender will yield the ideal consistency.
  • For the almond ricotta, add milk slowly. Start with 4 tbsp and add the other 2 tbsp after pulsing for a bit. Depending on your equipment, you may need a little more milk to help it blend.
Keyword Pasta