Ingredients

The following ingredients have 4 Servings
  • 1 cup Vegan Tofu Ricotta* (or store-bought vegan ricotta)
  • 1.5 cups broccoli florets (large stems removed and roughly chopped, uncooked)
  • 1 cup basil
  • 1/3 cup walnuts
  • 2 cloves garlic
  • 1 lemon (juiced)
  • 1/4-1/2 cup olive oil
  • salt & pepper (to taste)
  • 8 ounces spaghetti (or pasta of choice)
  • 2 tablespoons vegan butter
  • 1 tablespoon olive oil
  • 1 shallot (diced)
  • 1 lemon (zested and juiced)
  • basil, parsley, vegan parmesan (optional toppings)

Instruction

  • Prepare the Vegan Tofu Ricotta according to the instructions and place in the fridge until ready to use.
  • Prepare the pesto by combining all of the ingredients in a food processor and blend until combined, scrapping down the sides as needed. It is ok if the pesto is on the chunky side. Taste and adjust seasoning as needed. Place in a bowl until ready to use.
  • Bring a large pot of water to a boil. Add pasta and cook according to package instructions, being sure to reserve 1 cup of pasta water before draining.
  • While pasta is cooking, heat vegan butter and olive oil in a large pan over medium heat. Add shallot, lemon zest & lemon juice and sauté for 3 minutes.
  • Add the cooked pasta to the pan with the pesto and 1/2 cup of the pasta water. Toss to combine, adding additional pasta water as needed. Once everything is heated through and sauce comes together remove from the heat.
  • To serve, spread 1/4 cup of ricotta onto each plate and top with pasta. Add any additional toppings and eat!