Linguine with Whipped Pea Ricotta
This is one of our favorites! A relatively quick meal that always turns out great, and fills you up.
Ingredients
- 1 lb linguine
- 1lb firm tofu
- 2 cups green peas (defrost!)
- 3/4 cup cashews
- 1/2 cup parsley
- 1/4 cup nutritional yeast
- 1/4 cup + 2 Tbsp olive oil
- 2 Tbp minced basil
- 7 cloves garlic
- 1.5 tsp salt
- a sprinkle or two of pine nuts (optional)
Instructions
Get a pot of salted water boiling for the linguine! And once it's ready, cook the noodles al dente. Reserve 1.5 cups of pasta water!
While that's going, blend up the whipped pea ricotta: add the tofu, peas, cashews, basil, salt, 2 Tbsp olive oil, and 1 clove garlic to a food processor and let it rip. We like to make it nice and creamy!
Thinly slice the remaining six cloves of garlic, and once the pasta is a couple minutes out throw the garlic slices into a large skillet with 2 Tbsp olive oil. Stir them around for a few minutes until they're golden, and then pour in the red pepper flakes and stir them in for 30 seconds.
Pour in a cup of reserved pasta water, and then bring to a boil for two minutes. Turn the heat up if needed.
Add the cooked linguine to the skillet, turn the heat down a bit, and mix in the parsley and nutritional yeast. Toss to combine.
Put a serving of pasta in your bowl, dollop on some pea ricotta, and then top with pine nuts if you have some!
Tips & Thoughts
The ricotta often makes more than needed. Alyssa likes to combine the extra with fresh pasta from the farmer's market for lunch later in the week!
Last time we made this recipe, Alyssa cooked the sliced garlic really slowly in the oil at first, and then turned up the heat to fry them towards the end. This helped cook the garlic more evenly.
Inspirations
Tags
- pasta
- alyssa
- jacob
- easy
- vegan