Description
Spinach Ricotta Pasta is a quick and creamy plant-based dish combining ricotta (plant-based), fresh spinach, and simple pantry ingredients. Perfect for busy nights, it offers a nutritious, comforting, and flavorful vegetarian meal that is easy to prepare and customize.
Ingredients
Scale
Main Ingredients
- 8 oz pasta of your choice (penne, fusilli, or spaghetti)
- 2 cups fresh spinach, washed
- 1 cup plant-based ricotta
- 3 garlic cloves, minced
- 2 tbsp olive oil (natural)
- 1 tbsp vegetarian Worcestershire sauce
- 1 tsp apple cider vinegar
- Salt and pepper, to taste
Optional Toppings and Seasonings
- 1/4 cup plant-based parmesan (plant-based)
- 1/4 tsp red pepper flakes
- 2 tbsp fresh basil or parsley, chopped
Variations
- 1/2 cup sliced mushrooms, sautéed
- 1/4 cup chopped sun-dried tomatoes
- 1/2 cup cooked chickpeas
- 1 tbsp nut-free basil pesto (natural)
- 2 tbsp unsweetened plant-based cream (natural)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, then add your chosen pasta. Cook according to package instructions until al dente. Drain, reserving a cup of pasta water to adjust sauce later if needed.
- Sauté Garlic and Spinach: While the pasta cooks, heat olive oil (natural) in a large skillet over medium heat. Add minced garlic and sauté until fragrant but not browned, about one minute. Add fresh spinach in batches, stirring until fully wilted and bright green.
- Prepare the Ricotta Mixture: In a bowl, combine plant-based ricotta with vegetarian Worcestershire sauce, a splash of apple cider vinegar, salt, and pepper. Mix until smooth. This simple mix builds the creamy base of your sauce.
- Combine Pasta and Sauce: Add the drained pasta directly to the skillet with spinach and garlic. Remove from heat, then stir in the ricotta mixture, blending everything until creamy. Use reserved pasta water a little at a time to loosen the sauce and coat the pasta beautifully.
- Finish with Seasoning and Herbs: Sprinkle red pepper flakes if you like some spice, then toss in freshly chopped basil or parsley right before serving for vibrant aroma and color.
Notes
- Reserve pasta water to make the sauce silky and help it cling better to the pasta.
- Use fresh spinach and herbs for the best flavor and brightness.
- Do not overcook garlic; sauté just until fragrant to avoid bitterness.
- Add more plant-based ricotta or unsweetened plant-based cream (natural) to adjust creaminess to your preference.
- Stir gently when combining pasta and sauce to keep the spinach intact.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Spinach Ricotta Pasta, plant-based pasta recipe, vegetarian pasta, creamy pasta, quick dinner, gluten-free pasta
