Vegan Ricotta Penne Kale (Printable Version)
Tender penne and creamy tofu ricotta combined with kale, garlic, and lemon for a vibrant, hearty dish.
# Ingredients Required:
→ Ricotta
01 -
1 batch homemade tofu ricotta or 480 ml store-bought vegan ricotta
→ Pasta
02 -
450 g dry penne pasta (gluten-free or whole-grain optional)
→ Vegetables and Aromatics
03 -
1 large bunch kale, stems removed, chopped
04 -
4 large garlic cloves, minced
05 -
1 medium lemon
→ Seasonings and Oils
06 -
15 ml olive oil (optional)
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
Crushed red pepper flakes, to taste
→ Optional Garnish
10 -
Fresh parsley or basil, finely chopped
11 -
Vegan Parmesan cheese
# Guide to Cooking:
01 -
Boil pasta in generously salted water following package instructions. Drain and rinse briefly under cold water to prevent sticking. Set aside to drain thoroughly.
02 -
Heat olive oil in the pot over medium heat. Add chopped kale and cook, stirring frequently, until wilted and deep green, approximately 6 to 7 minutes.
03 -
Lower heat to medium-low. Zest half the lemon directly into the pot. Add minced garlic, a pinch of salt, and crushed red pepper flakes. Cook while stirring for about 2 minutes until fragrant.
04 -
Return cooked pasta to the pot and toss thoroughly with kale mixture. Incorporate the tofu ricotta and stir to blend. Adjust seasoning with additional lemon zest, lemon juice, olive oil, salt, and pepper to preference.
05 -
Top with chopped fresh herbs and vegan Parmesan if desired. Serve immediately warm.
# Extra Suggestions:
01 -
Rinsing pasta after cooking stops the cooking process and prevents clumping.