03/25/2024Pasta - Main courses
Lemon and Vegan Ricotta Pasta
Servings
2
Ingredients
Cups
- -Bok choy 2
- -asparagus 8
- -olive oil 1 (tbsp)
- -lemon 1
- -plant-based ricotta 125 (mL)
- -dry pasta 250 (g)
- -salt
- -pepper
Add to a shopping list
Unlock the memberarea
200+ new recipes unlocked
A new exclusive recipe each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- Heat a pot of salted water for the pasta.
- Remove the scales along the stem of the asparagus. Also remove about two centimeters from the bottom of the asparagus, which are often damaged.
- Slice the bok choys and asparagus.
- Put the pasta to cook in salted water.
- In a pan, heat the olive oil. Sauté the bok choys and asparagus for 5-6 minutes.
- Zest the lemon over the pan. Then squeeze it. Deglaze the pan with the juice.
- Add 250 mL (1 cup) of pasta cooking water to the pan, the ricotta, some salt, and pepper.
- Drain the cooked pasta and add it to the pan! Serve in pretty plates, with a little more lemon zest and ricotta if you like 💕
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Bowls and salads
Mango and Quinoa Salad
Jul 8, 2017|25 min
Main courses
Tempeh Glazed with Sesame
Jan 17, 2021|35 min
Main courses
Leek and Mustard Quiche
May 22, 2019|1h30
Main courses
Sheet Pan Meal: Chicken-Style Tofu, Squash, Fennel, and Potatoes.
Sep 22, 2024|50 min
Sandwiches and burgers
Vegan Hot Dogs
Oct 12, 2016|30 min
Meal soups
Creamy Roasted Tomato Soup
Sep 26, 2021|45 min
Main courses
Christmas Meatballs and Sweet Potato Mash
Nov 30, 2022|1h05
Pasta
Vegan Pumpkin Cannelloni
Oct 27, 2017|1h40
Subscribe to unlock 200+ recipes and support my work.
elinestable.com/subscriptions
Lemon and Vegan Ricotta Pasta
For: 2 serv.Difficulty: EasyPreparation: 15 minCooking: 15 min
Ingredients
- -Bok choy 2
- -asparagus 8
- -olive oil 1 (tbsp)
- -lemon 1
- -plant-based ricotta 125 (mL)
- -dry pasta 250 (g)
- -salt
- -pepper
Steps
Steps
- Heat a pot of salted water for the pasta.
- Remove the scales along the stem of the asparagus. Also remove about two centimeters from the bottom of the asparagus, which are often damaged.
- Slice the bok choys and asparagus.
- Put the pasta to cook in salted water.
- In a pan, heat the olive oil. Sauté the bok choys and asparagus for 5-6 minutes.
- Zest the lemon over the pan. Then squeeze it. Deglaze the pan with the juice.
- Add 250 mL (1 cup) of pasta cooking water to the pan, the ricotta, some salt, and pepper.
- Drain the cooked pasta and add it to the pan! Serve in pretty plates, with a little more lemon zest and ricotta if you like 💕