Simple Vegan Ricotta Spinach Linguine Recipes

VEGAN RICOTTA SPINACH PASTA

Steps:

• Cook pasta until al dente in a saucepan with plenty of boiling water
• Add spinach to the boiling pasta for the last minute of cooking. Slowly add all of the spinach until wilted
• Drain pasta and spinach into a colander. Keep & set aside 1/3 of a cup of the boiling water
• Transfer pasta & spinach back to the saucepan (heat / gas turned off)
• In a bowl, mix the vegan ricotta, black pepper, lemon juice, lemon zest, garlic & olive oil
• Add the mixture to the sauce pan, stirring through. Add the boiling water slowly to make the sauce less sticky
• Add the vegan parmesan, again slowly mixing through (save some parmesan for garnishing)
• Serve with parmesan sprinkled on top & some lemon wedges

SIMPLE VEGAN RICOTTA & SPINACH LINGUINE

Steps:

• Bring a large pot of water to a boil. Add the pasta and cook according to package instructions. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
• Place the pot back on the stove over medium heat and add the butter. Allow it to melt. Add the garlic, garlic salt, lemon juice and pepper to the pan. Sauté for 30-60 seconds, or until the garlic begins to soften.
• Add the ricotta and non-dairy milk to the pan and whisk until the ricotta is melted and the milk is warmed through. Place spinach in the pan and stir to combine.
• Add the cooked pasta and stir, adding pasta water as needed to break up the sauce.
• Serve immediately with vegan parmesan and fresh basil.

SPINACH 'RICOTTA' CANNELLONI

Steps:

• Preheat oven to 350 degrees F.
• Mix together the ricotta and spinach.
• Place 2 cups of pasta sauce in the bottom of a baking dish.
• Fill each tube with the spinach ricotta mix using a gallon ziplock bag with corner cut or piping bag.
• Place filled shells in the baking dish and top with the remaining sauce.
• Cover and bake for 40 minutes. Uncover and bake 5 - 10 minutes more. Let cool a few minutes before serving.