Simple Vegan Ricotta & Spinach Linguine
When you're craving pasta this Simple Vegan Ricotta & Spinach Linguine will hit the spot. It requires 20 minutes and one pot to get the job done!
Ingredients
- 8 oz dry linguine
- 2 tbsp vegan butter
- 2 cloves garlic peeled and diced
- 2/3 tsp garlic salt
- 1 small* lemon juiced
- pepper to taste
- 8 oz vegan ricotta
- 1/2 cup non-dairy milk unsweetened
- 1/2 cup frozen spinach** thawed and drained well
- vegan parmesan, fresh basil for topping
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook according to package instructions. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
- Place the pot back on the stove over medium heat and add the butter. Allow it to melt. Add the garlic, garlic salt, lemon juice and pepper to the pan. Sauté for 30-60 seconds, or until the garlic begins to soften.
- Add the ricotta and non-dairy milk to the pan and whisk until the ricotta is melted and the milk is warmed through. Place spinach in the pan and stir to combine.
- Add the cooked pasta and stir, adding pasta water as needed to break up the sauce.
- Serve immediately with vegan parmesan and fresh basil.
Notes
*If your lemon is large, only use half (or to taste).
**If you use fresh spinach, use 3 cups and chop it before adding it to the sauce. Allow it to wilt before adding the pasta.
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