Description
A quick and hearty Spinach Ricotta Pasta featuring creamy plant-based ricotta and fresh spinach, ready in under 30 minutes. This versatile and family-friendly dish combines simple ingredients for a comforting and nutritious meal perfect for busy weeknights.
Ingredients
Scale
Main Ingredients
- 200g Pasta of choice (penne, fusilli, or rigatoni)
- 3 cups Fresh spinach leaves
- 1 cup Plant-based ricotta
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 tbsp Vegetarian Worcestershire sauce (natural)
- 1 tsp Apple cider vinegar
- Salt, to taste
- Black pepper, to taste
Fresh Herbs
- 2 tbsp Fresh basil or parsley, chopped
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until just al dente. Reserve 1 cup of pasta water before draining the pasta.
- Sauté the Garlic and Spinach: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add fresh spinach and cook until wilted, stirring occasionally.
- Make the Creamy Sauce: Reduce heat to low. Stir in plant-based ricotta, vegetarian Worcestershire sauce (natural), and apple cider vinegar. Mix until smooth and silky, adding reserved pasta water gradually if the sauce needs thinning.
- Combine Pasta and Sauce: Add the drained pasta directly to the skillet and toss well to coat. Season with salt and pepper to taste. Fold in fresh basil or parsley for a fragrant finish.
- Serve Warm: Serve immediately while warm. Optionally garnish with extra fresh herbs, freshly cracked black pepper, or a drizzle of olive oil.
Notes
- Reserve some pasta water to loosen the sauce without diluting flavors.
- Use fresh spinach for better texture and vibrant color.
- Warm the ricotta sauce gently to maintain creaminess and prevent curdling.
- Season gradually add salt and pepper to taste in stages.
- Add fresh herbs at the end to preserve aroma and freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Spinach Ricotta Pasta, plant-based ricotta, quick pasta recipe, vegetarian pasta, easy weeknight meal
