Garlic Linguine with Vegan Whipped Pea Ricotta

Looking for a fresh dinner idea in anticipation of spring? Try this garlic linguine with vegan whipped pea ricotta, it’s bound to make a satisfying, flavorful meal!

Print

clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Garlic Linguine with Vegan Whipped Pea Ricotta

Garlic Linguine with Vegan Whipped Pea Ricotta


Ingredients

Scale

Vegan Whipped Pea Ricotta

  • ¾ cup cashews
  • 1 lb firm tofu
  • 2 cups green peas (defrosted if frozen)
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1 ½ tsp salt
  • 2 tbsp minced fresh basil

Garlic Olive Oil Linguine

  • 1 lb linguine, gluten free optional
  • ¼ cup extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • ½1 tsp red pepper flakes, to taste
  • salt, to taste
  • ½ cup chopped parsley, extra for garnish
  • ½ cup vegan parmesan or ¼ cup nutritional yeast
  • toasted pine nuts, to serve (optional)

Instructions

Vegan Whipped Pea Ricotta:

  1. In a food processor or blender combine all the ingredients and process until fairly smooth, pausing to scrape down as needed. It’s ok if it’s a bit grainy. Transfer to a container and store in fridge until ready to use.

Garlic Olive Oil Linguine:

  1. Cook the pasta according to package directions in well salted water, until 1 minute from being done. Remove 1 ½ cups of pasta water to reserve, then drain the pasta and set aside.
  2. Heat a skillet large enough to accommodate the pasta (otherwise use a shallow pot) over low. Add the olive oil and the garlic, and cook for 1-3 minutes, stirring almost constantly and keeping a close eye on the garlic so it doesn’t burn.
  3. Once the garlic is a pale golden in color, add the red pepper flakes and let cook for 30 seconds. Carefully pour in 1 cup of reserved pasta water and bring to a boil, turn the heat up to medium if needed. Let boil for about 2 minutes to reduce slightly.
  4. Add the cooked pasta, turn the heat down to medium-low and toss to combine. Once the sauce has absorbed somewhat into the pasta and it is perfectly cooked, about 1 minute, turn the heat off. Add the parsley and vegan parmesan (or nutritional yeast) and toss to combine. Taste and add salt if desired.

To Serve:

  1. Add some pea ricotta to the bottom of a plate or bowl. Top with hot pasta, then garnish with some fresh parsley or basil and toasted pine nuts.

Notes

The recipe for the whipped pea ricotta makes about 2x what you’ll need to serve with a pound of pasta.

Find more of Eva’s recipes on @thecuriouschickpea.

Garlic Linguine with Vegan Whipped Pea Ricotta Garlic Linguine with Vegan Whipped Pea Ricotta

If you loved this garlic linguine with vegan whipped pea ricotta, you might also like…

Easy Vegan Mac and Cheese

Spicy Garlicky Lemony Kale Pasta

Fennel and Puy Lentil Ragu with Linguine

Or click here for more delicious vegan pasta recipes!

Comments

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

10 Vegan Ghanaian Recipes You Need to Try

Culture Tuesday is a weekly column in which Best of...

Earth Day Challenge: 7 Days of No Food Waste

Max La Manna is a low-waste chef, award-winning author...

Click here to view all of our latest recipes and articles.