Vegan Ricotta & Zucchini Pasta

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!⁣


+ 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 ⁣


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!