This looks kind of like a bowl of mush but I promise this pasta dish will be your new favorite! I can’t take credit for this recipe because I basically modified it from NYT Cooking to be vegan and gluten free. I also switched up a few things. Enjoy!
Vegan Ricotta & Zucchini Pasta
Ingredients
+ Pasta (I used a box of Jovial Foods brown rice penne)
+ 4 cups (approx) of sliced green and yellow zucchini
+ 1 cup fresh basil
+ 1 cup ricotta (I used Kite Hill)
+ 2 cloves garlic
+ Extra virgin olive oil
+ Salt & pepper
+ Crushed red pepper
Instructions
1. Boil water for pasta and cook until al dente
2. In a large skillet, sauté zucchini with a few tablespoons of olive oil over medium-low heat
3. Add garlic and basil to a food processor or blender with about 1/4 cup olive oil; blend until everything is finely chopped (like pesto)
4. Once zucchini is cooked through, add the pesto mixture and continue cooking for a few minutes over low heat
5. Season with salt and pepper to your liking
6. Add ricotta and stir gently until it blends well; add pasta and toss
7. Sprinkle some crushed red pepper, lemon (optional) and additional cheese (optional) and enjoy!
