I’ve been making this creamy dairy-free pesto ricotta pasta nonstop for weeks (months?) and finally got around to filming for this reel. It’s more of a method rather than a recipe and you can definitely put your own twist on it! It’s creamy, delicious, and a great way to sneak in some veggies. Enjoy!
Creamy Dairy-Free Ricotta Pesto Pasta
Ingredients
+ Pasta of choice
+ 1 cup pesto of choice (I’m used Erewhon vegan pesto)
+ 2/3 cup nutritional yeast
+ 1/2 cup ricotta (I used Kite Hill)
+ 2 cups chopped kale
+ 2 cups sliced cherry tomatoes
+ 1 cup sliced black olives
+ Olive oil
+ Salt and pepper to taste
Instructions
1. Cook the pasta.
2. Wash kale thoroughly then chop into small pieces; massage well with olive oil.
3. Sautee over medium heat until almost crispy and set aside.
4. Sautee tomatoes and olives (omit if you don’t like!) over medium-low heat until soft.
5. Add pesto and nutritional yeast to pasta and combine well.
6. Add kale, tomatoes and olives and combine well.
7. Crumble ricotta on top and either mix or leave as is. Season with salt and pepper if desired.
