![]() ![]() I love to hear what you think, or any changes you make. If you try this zucchini ricotta pasta, please let me know! Leave a comment and rate it below. Pasta & Peas w/ Romesco Red Pepper Sauce.Soy-free: Use this Cashew Ricotta Cheese. To make cashew ricotta, start by soaking 1 cups of cashews in 1 cup of water for 2 hours or up to overnight, then drain and place them in a blender or food processor. ![]() Oil-free: When cooking the zucchini and garlic use vegetable broth in place of oil.Meal prep: This creamy pasta is great for meal prep and can be served chilled or at room temp.You can also freeze larger portions in large ziplock bags. (I always cook a few extra noodles in case some break). To freeze, let cool completely and store in freezer safe containers (affiliate link). Bring a large pot of water to a boil and cook the noodles according to the package directions. Freezer: Zucchini ricotta pasta is freezer friendly for up to 2 months.Refrigerator: Leftovers will keep for 5 days in the refrigerator, stored in a covered container.Bread: Pair with a slice of homemade Artisan Bread.Soup: Serve with a small bowl of Tomato Basil Soup, Vegan Minestrone Soup or Hearty Lentil Soup.Salad: Serve with a simple salad with Healthy Flax & Evo Balsamic Vinaigrette or Vegan Caesar Salad.Topping: Top with a light dusting of almond parmesan and squeeze of lemon.Prep and roast the squash: Prep the squash, cutting into 1/2 inch cubes.Place squash on baking sheet, drizzle with oil and sprinkle of salt. This easy ricotta pasta is great alone, but can be made a little heartier with a side salad or soup. Line a rimmed baking sheet with parchment paper or silicone mat. Next, add the vegan ricotta, basil, mint and lemon juice.Īnd now your summery pasta is ready! Serving Suggestions.I heart this Benriner slicer, but this XOX mandolin would be great too at half the cost (affiliate links). Bring to a low boil, cover with a lid and cook for about 20-30 minutes, stirring intermittently. Next add the rinsed quinoa, diced tomatoes (with their juices), and vegetable broth. Cook for about 3 minutes, until onion is translucent. Add the onion, garlic, oregano, and salt. Recommended Equipment: Use a mandolin to uniformly slice the zucchini with ease. In a large skillet, warm olive oil over medium heat. Prep the zucchini into 1/4 inch slices.How To Make Zucchini Ricotta Pasta + Mint Pasta – use your favorite small pasta such as bowtie, penne, rigatoni, etc.Red pepper flakes – adds a nice heat, but optional.Olive oil – a flavored olive oil such as lemon or garlic would be fantastic.Vegan ricotta – I used this homemade Tofu ricotta, but this Cashew Ricotta would be great too!.Zucchini – feel free to include yellow squash for a combination of colors.Zucchini is cooked until soft and tender, and tossed with pasta, vegan ricotta and fresh herbs for a deliciously creamy vegan pasta dish that can be served both warm or chilled. More Easy Pasta Recipes Ingredients You’ll Need ![]()
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