Springtime Tofu Ricotta Pasta with Peas
This Vegan Lemon Ricotta Pasta is the perfect springtime dish. Tender pasta is tossed in a light, glossy lemon sauce with asparagus and peas, then topped with dollops of creamy tofu ricotta. Add a handful of fresh herbs, such as dill, mint, or basil, to tie everything together.
Servings 4 People
Calories 519kcal
Equipment
- Large Pot
- Colander
Ingredients
- 8 ounces short pasta such as orrechiette gemelli, cavatelli, or radiatori
- Kosher salt
- 1 bunch asparagus , trimmed and cut into 1-inch pieces
- 1 ½ cups frozen peas , thawed
- 3 tablespoons olive oil , plus more as needed
- 1 small shallot , finely chopped
- 2-3 cloves garlic minced
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh mint
- Fresh-cracked black pepper , to taste
- 1 teaspoon lemon zest (zest lemon before juicing)
- 1-2 tablespoons lemon juice
Tofu Ricotta
- 16 ounces extra-firm tofu , drained but not pressed
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 teaspoon lemon zest (zest lemon before juicing)
- 3 tablespoons lemon juice
- ½ teaspoon kosher salt , more to taste
Instructions
- Bring a large pot of generously salted water to a boil.
- While the pasta water is heating, break up the drained tofu into a food processor. Add the nutritional yeast, lemon juice, lemon zest, and salt. Pulse until mostly smooth with some texture remaining. Add the olive oil and process until creamy and spreadable but still thick enough to hold its shape. Taste and adjust salt or lemon as needed.
- Cook the pasta according to package instructions until just shy of al dente. During the last 2 minutes of cooking, add the asparagus and peas to the pot. Cover with a lid to get the water boiling again and remove when it boils. Reserve 1 cup of pasta water, then drain.
- Return the same pot to the stove over medium heat. Add 3 tablespoons of olive oil, then sauté the shallot for 1-2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
- Pour in ½ cup reserved pasta water, pasta, and lemon zest. Toss well to coat and stir until the sauce emulsifies and clings to the pasta. Gently fold in two small spoonfuls of the tofu ricotta. Add more pasta water only if needed, a few splashes at a time, until glossy and lightly saucy.
- Remove from heat, add lemon juice, and drizzle with a little more olive oil, tossing to combine. Stir in half of the dill and mint, reserving the rest for garnish. Season with salt and pepper to taste.
- Transfer the pasta to a serving platter. Spoon the tofu ricotta over the top in large dollops. Finish with a drizzle of olive oil and scatter the mint and dill over the top. Serve with lemon wedges for squeezing.
Notes
Tofu ricotta yield: The ricotta yields about 2 ¼ cups, which is intentionally generous so you can serve large dollops and still have leftovers for grain bowls, toast, wraps, or sandwiches.
For subtle heat, add ¼-1/2 teaspoon of red chili flakes with the garlic.
*Tip: Remember to reserve the pasta water by placing a mug or measuing cup in the colander.
Nutrition
Serving: 12oz (354g) | Calories: 519kcal | Carbohydrates: 61g | Protein: 23g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 372mg | Fiber: 9g | Sugar: 9g
