This delicious and easy Dairy-Free Ricotta Pasta recipe combines a creamy plant-based pasta with Chinese red spinach or any other asian spinach. It's zesty, creamy and the perfect for a quick, flavorful meal that’s both satisfying and dairy-free.
This recipe combines a simple vegan ricotta recipe and a simple vegan parmesan recipe. Whilst I do explain how to make this tofu ricotta recipe and the cashew nut parmesan recipe in this blog post, you may wish to further understand these recipes:
I also make a nut free low fodmap vegan parmesan cheese too and a low fodmap lentil and spaghetti recipe too.
Why You'll Love This Recipe
I love this recipe for a few reasons:
- It combines creamy textures and fresh flavors for a satisfying meal that’s as nutritious as it is delicious.
- With Chinese red spinach, you’re adding color, nutrients, and a bit of earthy flavor to each bite.
- It’s quick, versatile, and perfect for anyone looking for vegan pasta sauce ideas.
- It's also great for meal prep!
Ingredients Needed for Ricotta Pasta With Chinese Spinach
Each ingredient in this vegan ricotta pasta adds something unique, enhancing the final taste and texture:
- Fettuccine or Long Pasta: This type of pasta holds the vegan ricotta sauce well, coating every strand for a perfect bite.
- Chinese Red Spinach: Also known as Asian spinach, this adds a lovely color and mild, earthy taste. It’s packed with nutrients, making this ricotta pasta even more wholesome.
- Dairy-Free Ricotta: Made from cashews and tofu, this ricotta is creamy and pairs beautifully with pasta.
- Dairy-Free Parmesan: Adds a cheesy, salty and savory flavor, complementing the creamy ricotta and enhancing the overall taste.
- Lemon: The zest and juice add freshness and a zesty kick
- Olive Oil: Adds richness to the sauce, making it smooth and flavorful.
- Garlic (optional): Crushed garlic provides a mild kick of flavor, blending nicely with the vegan pasta sauce. I personally prefer it without garlic because I personally find raw garlic a too strong flavour
- Cracked Black Pepper: Adds a touch of spice to balance the creaminess of the ricotta pasta sauce.
How to Make Ricotta Pasta With Asian Spinach
Ingredients
- 160 grams long pasta (fettuccine or spaghetti)
- 200 grams Chinese red spinach leaves
- 1 cup dairy-free ricotta (see recipe below)
- ½ cup dairy-free parmesan (see recipe below)
- 1 lemon, juice and zest
- 1 tablespoon olive oil
- 1 clove garlic, crushed (optional)
- 2 teaspoon cracked pepper
Instructions
- Cook the Pasta: Boil the pasta until it’s al dente, according to package instructions.
- Prepare the Spinach: Steam the spinach for about 1 minute or add it to the boiling pasta water for 30 seconds before draining.
- Drain and Combine: Drain the pasta and spinach, setting aside ⅓ cup of the boiling water.
- Mix the Ricotta Sauce: In a separate bowl, combine the dairy-free ricotta, cracked pepper, lemon zest, lemon juice, olive oil, and garlic (if using).
- Assemble the Dish: Add the ricotta mixture to the pasta and spinach, stirring gently. Add the reserved pasta water gradually to achieve the desired sauce consistency.
- Finish with Parmesan: Sprinkle the vegan parmesan on top, reserving some for garnish.
- Serve: Garnish with extra parmesan, cracked pepper, and lemon wedges.
Vegan Ricotta (Makes 1 Cup)
- Soak the Cashews: Soak ½ cup of raw cashews overnight or in boiling water for 15 minutes.
- Blend: In a food processor, blend the cashews, 100 grams of medium-firm tofu, 2 tablespoon of nutritional yeast, 4 tablespoon of soy or other plant milk, 1 tablespoon of apple cider vinegar, and ½ teaspoon salt until smooth but slightly chunky.
Vegan Parmesan (Makes ½ Cup)
- Blend: In a small blender, combine ½ cup raw cashews, 2 tablespoon nutritional yeast, ¼ teaspoon garlic powder, and 1 teaspoon salt. Blend until a coarse, crumbly texture forms.
Tips and Tricks for Perfecting Your Vegan Pasta
- Save Pasta Water: Adding reserved pasta water to your ricotta pasta sauce helps it from being so sticky. However this isn't absolutely necessary. This pasta will be quite sticky and adding water will make it less sticky.I personally love the stickiness and only add the smallest amount of water and sometimes none at all.
- Don’t Overcook the Spinach: Keep the spinach vibrant by only cooking it briefly to preserve its color and texture. Spinach wilts extremely fast! This is why I recommend steaming for only 1 minute or add the boiling water for no more than 30 seconds and then immediately draining.
Frequently Asked Questions About Vegan Ricotta Spinach Pasta
Can I use other types of pasta?
Yes, you can use any type of pasta such as rigatoni, penne, or spaghetti. I personally prefer a long pasta like fettucine because it holds the sticky sauce well.
Can I add other vegetables?
Absolutely! Try adding roasted cherry tomatoes or steamed broccoli for additional nutrients.
What if I don’t have Chinese red spinach?
Any type of leafy spinach will work for this recipe.
Variations
- Try with Other Greens: If Chinese spinach isn’t available, substitute it with kale, baby spinach, or Swiss chard.
- Use Real Dairy: If you have no issue eating cows milk, this recipe can easily made with dairy ricotta and dairy parmesan.
Common Mistakes to Avoid When Making This Recipe
- Overcooking the Spinach: It can become mushy and lose its vibrant color if cooked too long.
- Skipping the Lemon: Lemon juice and zest add essential acidity that balances the creamy ricotta pasta sauce.
- Using Too Much Water: Add pasta water gradually; using too much can dilute the flavors of the sauce.
Let's Make Spinach Ricotta Pasta!
This vegan ricotta pasta with Chinese red spinach is a beautiful blend of flavors and textures that showcases plant-based ingredients. The next time you’re looking for a fresh and easy vegan pasta recipe, give this ricotta pasta sauce recipe a try!
For more easy and healthy recipes like this one you can follow me on YouTube, Instagram, TikTok, and Pinterest. Enjoy!
Meal Prep
Last but not least, I love making this recipe for meal prep! This pasta is delicious even when its cold. It is a meal prep idea that you will really look forward to for lunch or dinner. At least I know I do!
Ricotta Pasta With Chinese Red Spinach
One of the most tasty vegan pasta recipes out there! It takes less than 30 minutes to make, which makes it a perfect mid-week meal.
Ingredients
- 160 g uncooked pasta fettuccine or spaghetti
- 200 g fresh spinach Chinese red spinach or refer to blog notes "variations" for substitute
- 1 lemon (juice & zest)
- 1 tablespoon olive oil
- 1 garlic clove, crushed optional
- ½ cup parmesan dairy free
- 1 cup ricotta dairy free
- 2 teaspoon cracked pepper
Vegan Ricotta (makes 1 cup)
- ½ cup raw cashews
- 100 g medium firm tofu
- 2 tablespoon nutritional yeast
- 4 tablespoon soy milk or any plant milk of choice
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
Vegan Parmesan (makes ½ cup)
- ½ cup raw cashews
- 2 tablespoon nutritional yeast
- ¼ teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Cook the Pasta: Boil the pasta until it’s al dente, according to package instructions.
- Prepare the Spinach: Steam the spinach for about 1 minute or add it to the boiling pasta water for 30 seconds before draining.
- Drain and Combine: Drain the pasta and spinach, setting aside ⅓ cup of the boiling water.
- Mix the Ricotta Sauce: In a separate bowl, combine the dairy-free ricotta, cracked pepper, lemon zest, lemon juice, olive oil, and garlic (if using).
- Assemble the Dish: Add the ricotta mixture to the pasta and spinach, stirring gently. Add the reserved pasta water gradually to achieve the desired sauce consistency.
- Finish with Parmesan: Sprinkle the vegan parmesan on top, reserving some for garnish.
- Serve: Garnish with extra parmesan, cracked pepper, and lemon wedges.
Vegan Ricotta
- Soak the Cashews: Soak ½ cup of raw cashews overnight or in boiling water for 15 minutes.
- Blend: In a food processor, blend the cashews, 100 grams of medium-firm tofu, 2 tablespoon of nutritional yeast, 4 tablespoon of soy or other plant milk, 1 tablespoon of apple cider vinegar, and ½ teaspoon salt until smooth but slightly chunky.
Vegan Parmesan
- Blend: In a small blender, combine ½ cup raw cashews, 2 tablespoon nutritional yeast, ¼ teaspoon garlic powder, and 1 teaspoon salt. Blend until a coarse, crumbly texture forms.
Video
Notes
You can pre-make the vegan ricotta and have this as a cold pasta. A great option in hotter weather! Check out my vegan ricotta & vegan parmesan recipes
Nutrition
Calories: 762kcalCarbohydrates: 62gProtein: 39gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gCholesterol: 53mgSodium: 1519mgPotassium: 740mgFiber: 6gSugar: 5gVitamin A: 577IUVitamin C: 2mgCalcium: 467mgIron: 5mg
Tried this recipe?Let us know how it was!
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