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Reverse Your Fatty Liver Garlic Linguine Vegan Whipped Pea Ricotta

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Total Time 30 minutes
Course Main Course

Ingredients
  

Vegan Whipped Pea Ricotta

  • 1 lb firm tofu
  • 2 cups green peas
  • 2 tbsp Bragg Organic Extra Virgin Olive Oil
  • 1 clove garlic minced
  • 1½ tsp salt
  • 2 tbsp minced fresh basil

Garlic Olive Oil Linguine

  • 1 lb Banza Chickpea Pasta
  • 1/4 cup Bragg Organic Extra Virgin Olive Oil
  • 6 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • salt to taste
  • 1/2 cup baby spinach leaves
  • 1/2 cup NOOCH IT! Organic Dairy-Free Cashew Grated Cheeze

Instructions
 

Whipped Pea Ricotta

  • In a food processor, combine all wipped pea ricotta ingredients until smooth.
  • Scrape sides as needed
  • Transfer to a bowl an refrigerate until ready for use.

Garlic Olive Oil Linguine

  • Cook pasta according to box, removing 1 minute before done.
  • When pasta is 1 minute from being done, take 1 ½ cups of pasta water out and set aside, then drain pasta.
  • Heat a skillet large enough for the pasta on low.
  • Add olive oil and garlic, and cook until garlic is a light gold color.
  • Then add pepper flakes and cook for 30 seconds.
  • Pour one cup of pasta water into skillet and bring to a boil.
  • Let water boil for 2 minutes an then add the pasta.
  • Reduce heat to medium-low and toss to combine until pasta is cooked (about 1 minute).
  • When pasta is fully cooked, turn heat off, add cheese and spinach and toss to combine.
  • Add pea ricotta to the bottom of a bowl, top with hot noodles, and enjoy!