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!
Tried this recipe?Let us know how it was!