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Take pasta night to the next level with this easy vegan pasta with ricotta! This protein-packed dinner combines lentil or chickpea pasta with jarred tomato sauce and vegan ricotta cheese. Ready in just 20 minutes when made with our almond ricotta. Add a few extra minutes if using our cashew ricotta or sunflower seed ricotta instead. Serve with a side of gluten-free, vegan garlic bread for an easy weeknight meal.
Rigatoni with a dollop of ricotta.
That was my birthday dinner every year at my favorite Italian restaurant.
There was just something about this sort of inside out, unbaked baked ziti I couldn’t resist.
Fast forward years later and I’ve got a fresh batch of almond ricotta on my hands ready and waiting to be used for something fantastic.
That’s when my inner voice whispered, “Make the pasta with the dollop of ricotta.”
Since I have never come across gluten-free rigatoni in my lifetime (hint…hint…gluten-free pasta makers?), I had to use a different pasta shape.
But that’s OK because it was still all I hoped it would be.
And, it was super quick and easy to make. BONUS!
Now, I can enjoy my favorite childhood meal not just on my birthday, but any day of the year…and so can you. 🙂
Ingredients you’ll need
- Red Lentil or Chickpea Pasta – These pastas pack a great deal of plant-based protein and fiber and are pretty hearty too.
- Pasta Sauce – Use your favorite brand of jarred tomato or marinara sauce.
- Almond Ricotta – Made with slivered almonds, unsweetened almond milk, water, nutritional yeast, lemon juice and sea salt, this homemade vegan cheese is easy to make in 5 minutes and provides even more protein to the dish.
- Extra Virgin Olive Oil – You can drizzle over the vegan ricotta for a more in-depth flavor or leave it off if you prefer.
- Freshly Ground Black Pepper – Use to season each serving as desired.
- Fresh Basil or Fresh Parsley – The fresh herbs add another level of flavor to the dish.
How to make this easy vegan pasta with ricotta – step by step
Cook pasta according to package directions. Do not overcook as this can lead to mushy pasta or the pasta falling apart.
While pasta is cooking, make the ricotta.
Add 10 ounces slivered almonds, 2/3 cup unsweetened almond milk, 10 tablespoons filtered water, 1 1/2 tablespoons nutritional yeast, 1 tablespoon lemon juice and 1 teaspoon sea salt to a high-powered blender or food processor.
Blend on high until ingredients are well-combined, no chunks remain and the cheese has a creamy consistency.
Check out the almond ricotta post to see more.
Store remaining almond ricotta in an airtight container in the refrigerator for up to 5 days.
You can use the rest to make this recipe again, use on pizza, spread on crackers or make some ricotta toast.
When the pasta is done, drain in a colander. While the pasta is draining, heat up the sauce.
Add the sauce to the pot you used to make the pasta and warm over medium-high heat for 2 minutes, stirring constantly to avoid splattering.
Remove the pot from the heat and add the cooked pasta.
Stir to combine the pasta and sauce.
Return the pasta to the burner and cook over medium heat for about 2-3 more minutes until thoroughly heated, stirring occasionally.
Divide pasta between four serving dishes or bowls.
Dollop 1/4 cup of ricotta on top of the middle of each serving of pasta.
Drizzle on olive oil if using. Top with black pepper and fresh herbs.
What to serve with this pasta dinner
You can enjoy this dish on its own or try it with our easy vegan and gluten-free garlic bread.
It’s also perfect paired with a side salad.
Can I use a different kind of vegan ricotta?
Sure! Try this dish with our cashew ricotta instead or our sunflower seed ricotta for a nut-free version.
Note that the sunflower seed ricotta has herbs and black pepper mixed in, so you might not need to add more to the finished dish.
How can I make this dish oil-free?
This dish can easily be made oil-free as all 3 types of ricotta are made without added oil. Simply use your favorite oil-free pasta sauce and omit the olive oil drizzle.
Can I double the recipe?
Yes! Go for it!
Storing and reheating leftovers
You can store the pasta with sauce and ricotta mixed together in an airtight container in the refrigerator for up to 3 days.
If you have pasta with sauce that you haven’t added the ricotta to, you can also store that by itself in an airtight container in the refrigerator for up to 3 days.
You can reheat in the microwave in a covered microwave-safe container until warmed throughout.
You might also enjoy:
Easy Vegan Pasta with Ricotta
Ingredients
- 8 oz red lentil or chickpea pasta - penne, rotini, sedanini, fusilli or casarecce (such as Tolerant, Barilla, Felicia, POW, Explore or Chickapea)
- 24 oz jar of pasta sauce (ensure ingredients are vegan and gluten-free; use oil-free sauce for oil-free option)
- 1 cup almond ricotta *Substitute cashew or sunflower seed ricotta (for nut-free option), if desired
- Olive oil to taste, for drizzle (optional; omit for oil-free option)
- Freshly ground black pepper to taste
- Fresh basil or parsley to taste, chopped if desired
Instructions
- Cook pasta according to package directions. Do not overcook or the pasta may fall apart.
- While pasta is cooking, make the almond ricotta according to these directions. Store remaining almond ricotta in an airtight container in the refrigerator for up to 5 days.
- When the pasta is done, drain in a colander. While the pasta is draining, heat up the sauce. Add the sauce to the pot you used to make the pasta and warm over medium-high heat for 2 minutes, stirring constantly to avoid splattering.
- Remove the pot from the heat and add the cooked pasta. Stir to combine the pasta and sauce.
- Return the pasta to the burner and cook over medium heat for about 2-3 more minutes until thoroughly heated, stirring occasionally.
- Divide pasta between four serving dishes or bowls. Dollop 1/4 cup of ricotta on top of the middle of each serving of pasta. Drizzle on olive oil if using. Top with black pepper and fresh herbs.
Suggested Equipment/Tools
Notes
Nutrition
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Christie
I love finding new vegan ways to make pasta and this one sounds amazing with the vegan ricotta! Thanks so much for sharing!
Sherri Hall
Thanks so much, Christie! It’s definitely one of my favorites! 🙂
letscurry
Sherri,
I’m amazed at how beautifully you have written this post. That pasta sauce picture looks so fresh and the fact that you have used the red lentil pasta gives another star to this recipe.
Sherri Hall
Thank you so much! I truly appreciate your kind words! Have a wonderful day! 🙂