High-Protein Vegan Lemon Ricotta Pasta
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Recipe Intro From bribehindthebowl
This High-Protein Vegan Lemon Ricotta Pasta is a creamy, zesty, and satisfying plant-based meal packed with over 17 grams of protein per serving. The dairy-free tofu ricotta delivers a smooth, cheesy texture with a bright lemony kick, while baby spinach adds a boost of greens. Made with Banza rigatoni or your favorite high-protein pasta, this dish is a quick and nutritious option for busy weeknights.4
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ingredients
For the Tofu Ricotta:
- 1 cup (~1/2 block) firm tofu, drained
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
ingredients
For the Pasta:
- 12 ounces pasta of choice (e.g., Banza rigatoni for extra protein)
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup baby spinach
- 1/2 cup reserved pasta water
Method
Step 1
In a food processor, blend the tofu, nutritional yeast, lemon zest, lemon juice, olive oil, salt, garlic powder, and black pepper until smooth. Scrape down the sides as needed. Adjust seasoning to taste.
Step 2
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ½ cup pasta water before draining.
Step 3
In the same pot, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the baby spinach and cook for 1-2 minutes until wilted.
Step 4
Reduce heat to low. Stir in the blended tofu ricotta and warm it through for 1-2 minutes. Add the cooked pasta and ½ cup reserved pasta water, tossing until evenly coated.
Step 5
Plate the pasta and drizzle with extra olive oil and lemon zest if desired. Serve warm and enjoy!
Video
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