Description
Enjoy a creamy, flavorful Spinach Ricotta Pasta made with plant-based ricotta, fresh spinach, and simple ingredients. Ready in under 30 minutes, this comforting and nutritious meal is easy to customize and perfect for any dinner rotation.
Ingredients
Scale
Pasta
- 8 oz pasta of choice (penne, fusilli, or spaghetti)
Sauce and Vegetables
- 1 cup plant-based ricotta
- 4 cups fresh spinach
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp fresh lemon juice
- Salt and pepper, to taste
- 1 tsp natural gelling agent (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook your chosen pasta until al dente according to package instructions. Drain and save a cup of pasta water to adjust the sauce consistency later.
- Sauté garlic and spinach: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Toss in fresh spinach and cook until wilted, stirring frequently to avoid burning.
- Mix in plant-based ricotta and seasonings: Reduce heat to low, then add plant-based ricotta to the skillet with spinach. Stir gently to combine and warm through. Add vegetarian Worcestershire sauce (natural), fresh lemon juice, salt, and pepper, adjusting the seasoning to your taste.
- Combine pasta and sauce: Transfer the drained pasta to the skillet and toss everything together until the pasta is well coated in the creamy spinach ricotta sauce. Add reserved pasta water a little at a time if you want a looser sauce.
- Serve and enjoy: Plate your Spinach Ricotta Pasta immediately, garnished with fresh herbs or an extra drizzle of olive oil for that finishing touch.
Notes
- Use fresh spinach as it cooks quickly and keeps the sauce light and vibrant.
- Reserve pasta water to loosen the sauce without watering down flavor.
- Warm the plant-based ricotta gently to maintain creamy texture without separating.
- Season gradually and taste to balance salt, pepper, and lemon juice.
- Serve immediately, but leftovers can be stored for up to three days in the fridge.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Spinach Ricotta Pasta, plant-based pasta, creamy pasta, quick dinner, vegetarian pasta, healthy pasta recipe
