Vegan Lemon “Ricotta” pasta

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Step 1

To a blender or food processor add pressed tofu, zest and juice of 1 lemon, olive oil, toasted hemp heart seeds, garlic, nutritional yeast, salt, pepper, Italian seasoning(if using) and basil. Blend/process until smooth stopping as needed to scrape down the sides with a rubber spatula.

Step 2

Prepare pasta according to package directions. When finished cooking, reserve 1 cup pasta water. Drain the pasta.

Step 3

Pour ¼ cup of pasta water into the lemon ricotta. Continue adding reserved pasta water 1 tablespoons at a time until the ricotta is smooth and slightly thin but still thick enough to coat the pasta.

Step 4

Transfer the ricotta to the pasta pot and heat over medium-low, hot enough to wilt the spinach but not bubbling. Add in the fresh spinach leaves and cook for 3-4 minutes. Return the pasta to the pot and continue to cook for an additional 2 minutes.

Step 5

Serve the pasta warm, topped with vegan parmesan and a lemon slice. Pairs well with a side of steamed broccoli and toasted bread.