Vegan Ricotta Pasta Delight

This vegan ricotta pasta is a simple, satisfying dish perfect for weeknight dinners when you want something creamy and comforting without dairy. It comes together quickly with fresh ingredients and packs a punch of flavor that keeps me coming back whenever I need a cozy meal that feels special but doesn't demand hours in the kitchen.

I whipped this up one evening with homemade tofu ricotta and kale from my garden and it instantly became a favorite for weekends when I want something nourishing and easy.

Ingredients

• One batch homemade tofu ricotta or store-bought vegan ricotta: for creamy richness and protein. Choosing fresh tofu or a reliable ricotta makes a big difference in texture.
• Sixteen ounces of dry penne pasta or your preferred pasta shape: Opt for gluten-free or whole grain if that suits your diet. Look for pasta with good bite and no cracks.
• One tablespoon olive oil: optional but adds silkiness when cooking the kale. Use good quality extra virgin olive oil for best flavor or veggie broth to keep it oil-free.
• A large bunch of kale with thick stems removed: gives hearty greens that wilt beautifully. Fresh kale should be vibrant and crisp, not limp.
• Four cloves of garlic, minced finely: bring bright pungency that wakes up the dish. Fresh garlic always beats jarred.
• One medium lemon: for zest and juice to create brightness and balance rich flavors. Choose lemons that feel heavy for their size and have smooth, thin skin.
• Salt and pepper: for seasoning, essential to highlight each ingredient’s character.
• Crushed red pepper flakes: add a subtle kick; adjust to taste.

Instructions

Cook The Pasta:

Cook the pasta in plenty of salted water according to the package directions until al dente. Drain it in a colander and rinse quickly with cool water. Toss gently and let it drain well to prevent sticking later.

Sauté The Kale:

Return the empty pot to medium heat. Add olive oil if using, then add the chopped kale. Stir frequently and cook for six to seven minutes until the kale is deeply green and tender. This step softens the kale and concentrates its flavor.

Add Lemon Zest And Garlic:

Turn the heat to medium-low. Zest about half of your lemon right into the pot with the kale. Add the minced garlic, a pinch of salt, and crushed red pepper flakes. Stir often for about two minutes until the garlic is fragrant but not browned. This creates a bright, aromatic foundation.

Combine Pasta And Ricotta:

Add the cooked pasta back into the pot with the kale mixture. Toss everything together so the pasta is coated. Dollop in the ricotta and stir gently to combine while keeping some luscious texture. Taste and adjust with more lemon zest, a squeeze of lemon juice, olive oil, salt, and pepper as you like.

Garnish And Serve:

Top with freshly chopped parsley or basil plus vegan Parmesan if you want an extra layer of flavor. Serve the pasta warm straight from the pot for the best experience.

My favorite ingredient here is the lemon zest which brightens the whole dish effortlessly. This recipe always brings back memories of cozy Sunday afternoons cooking with family, where everyone waits eagerly for their bowl of creamy pasta loaded with kale.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. The flavors actually meld better overnight making it taste even richer the next day. Reheat gently in a pan adding a splash of water or broth to loosen the sauce and prevent sticking.

Ingredient Swaps

Try spinach or Swiss chard instead of kale for a milder green that cooks even faster. For ricotta alternatives, nut-based ricotta or cashew cheese can be used for different textures and flavors. If you cannot find vegan Parmesan, nutritional yeast adds a cheesy note without dairy.

Serving Ideas

Serve this pasta with a crisp green salad or roasted vegetables for a complete meal. A side of garlic bread or toasted pine nuts sprinkled on top can add wonderful texture and depth.

This recipe is a perfect mix of quick preparation and rich flavor that makes weeknight dinners feel special and satisfying.

Frequently Asked Recipe Questions

→ Can I use other pasta types?

Yes, any short pasta like rigatoni, fusilli, or gluten-free options work well. Just adjust cooking time accordingly.

→ How do I prevent the pasta from sticking?

Rinse the cooked pasta briefly with cool water and drain well before tossing it with the kale and ricotta mixture.

→ What’s the best way to soften kale?

Cook chopped kale over medium heat, stirring frequently until it becomes dark green and tender, about 6 to 7 minutes.

→ Can I omit olive oil in this dish?

Yes, you can skip the olive oil and use a splash of vegetable broth instead for sautéing the kale to keep it oil-free.

→ How do I make homemade tofu ricotta?

Blend firm tofu with lemon juice, garlic, nutritional yeast, and salt until creamy to mimic ricotta texture and flavor.

→ What herbs complement this dish?

Fresh parsley or basil finely chopped adds a bright, fresh note that enhances the flavors beautifully.