Vegan Ricotta Pasta

This creamy and refreshing Vegan Ricotta Pasta is not only insanely easy to make, but delicious and will please the whole family. Delicious cold or warm, this pasta is great for potlucks or leftovers--even great for picky eaters! Boost the flavors with lemon and freshly cracked black pepper if desired.

Part of our 30-in-30 Quick Vegan Meals eBook!

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Hey Internet, so I just published a vegan ricotta cheese and you know I put it on pasta. However, it wasn’t what you’d think--not lasagna, not stuffed shells, not vegan manicotti--though some of these recipes are coming soon. :D

I actually put it on penne with some sweet cherry tomatoes, lemon juice, and freshly cracked ground pepper and it was AMAZING!

Light and delicious, we enjoyed this warm for dinner and cold for lunch the next day--both equally delicious. We knew we had to make it again for the blog--such a sacrifice, haha.

I have a TON of pasta recipes on this blog already, but I was feeling another summer one, and this is just so simple and easy.

All you have to do is make my simple vegan ricotta cheese and toss it the pasta of your choice. Throw on some tomatoes if you like, or a little fresh basil (all our stores were sold out! Can’t wait to have a garden!) and there’s dinner on the table in only 20 minutes!

This is also a versatile dish good for picky eaters. Bring it to a potluck or make it for a few days and enjoy a delicious meal anytime.

Okay, enough yapping about how good this recipe is. Let’s make it!

What You’ll Need

So first, you’ll need some pasta. Use any you like! We used penne because we had some randomly in our cabinet.

I actually really liked using the penne. When I stirred in the ricotta, some went inside the penne noodles. Then when we ate it, we got these little bursts of ricotta flavor--so yummy!

To make a higher protein dish, you could use chickpea or lentil pasta. We really like Banza chickpea pasta in our house.

If you want to make this dish gluten-free, it’s as simple as using a gluten-free pasta! Most of the bean and lentil pastas are gluten-free--and there’s also some brown rice or quinoa-based pastas out there.

For the vegan ricotta cheese you can make mine with just a brick of tofu (or sub nuts/seeds) and some spices, or use a store-bought version.

Finally, top it with whatever you like. I used this medley of red and orange cherry tomatoes--so delicious! You can top it with other veggies, a protein like tempeh or beans, or serve it with some greens for more nutrients.

For extra flavor at the end, I recommend some fresh lemon juice, and black pepper or red pepper flakes.

How to Make Vegan Ricotta Pasta

This is a very easy 20 minute dish, great for weeknight dinners or last minute potluck cooking!

First cook your pasta according to package directions. We usually cook our pasta in a large pot of salted water and drain it after it’s cooked.

While the water boils and the pasta cooks, you definitely have time to make the vegan ricotta cheese.

Simply add all the cheese ingredients to a blender or food processor and pulse until it’s your desired consistency. You can leave it kind of crumbly, liquify into a sauce (add a little more non-dairy milk if needed), or somewhere in between like I did. Creamy, with a lot of texture!

When the pasta is drained, return it to the pot and mix all the cheese in. I like to fold it in if it’s thick.

Finish it off with a squeeze of lemon and some freshly cracked black pepper if you like!

You could also just add these at the table for those who want them--the lemon and pepper may be too strong for little ones’ taste buds

Stir some sliced cherry tomatoes through and serve it up in bowls or on plates, then sprinkle on some more tomatoes.
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Enjoy! This pasta dish could be your main entree, and you could serve it with a side salad. Or you could make the pasta your side and serve it alongside something like tempeh or veggie burgers!

Refrigerate leftovers in an airtight container for up to 5 days. This pasta is great warm or cold, though remember that pasta is usually the best in the first few days. Some gluten-free pastas keep better than others.

Other Awesome Vegan Pasta Dishes

Love pasta? Me too.

I have tons of delicious pasta recipes here on the blog, many of them that use only one pot!. Here are some reader favorites to check out for your next easy dinner.

• Vegan Ranch Pasta Salad
• Chickpea Florentine One Pot Pasta
• Pasta Puttanesca (One Pot)
• Vegan Mac and Cheese (Instant Pot, but stovetop instructions provided)
• Sheet Pan Roasted Vegetable Pasta Salad
• Avocado Pesto Pasta
• Creamy Mushroom Pasta (One Pot)
• Jamaican-Inspired Rasta Pasta (One Pot)

Anything Else?

As always, I hope you love this recipe--I know I do, and Mr. Zardyplants does too.

This Vegan Ricotta Pasta is:

• Creamy
• Lemony
• Refreshing
• Tangy
• Thick
• Satisfying
• And perfect for a quick weeknight dinner or last-minute potluck!

Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)

Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!

<3 Liz

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