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Garlic Pasta with Vegan Whipped Pea Ricotta (V)

This was STOOPID good!

Source: The Curious Chickpea | Serves: 4 | Time: 30 min (longer if you make pasta from scratch like I did)

Garlic Pasta with Vegan Whipped Pea Ricotta (V)

Changes: soaked the cashews before blending; I made pasta from scratch; replaced parsely with basil in the linguine; added fresh #tomatoes.


Vegan Whipped Pea Ricotta

3/4 cup #cashews, soaked in hot water for 15 min

1 lb firm #tofu

2 cups green #peas (defrosted if frozen)

2 tbsp EVO

1 clove garlic, minced

1 1/2 tsp salt

2 tbsp minced fresh basil

Garlic Olive Oil Pasta

1 lb linguine, gluten free optional (or make from scratch using the fettucine attachment!)

1/4 cup extra virgin olive oil

6 cloves garlic, thinly sliced

1/2-1 tsp red pepper flakes, to taste

Salt, to taste

1/2 cup chopped basil, extra for garnish

1/2 cup vegan parmesan or 1/4 cup nutritional yeast

Chopped cherry tomatoes, to serve


In a food processor or blender combine all the ingredients and process until fairly smooth, pausing to scrape down as needed. It's ok if it's a bit grainy. Transfer to a container and store in fridge until ready to use.

Cook the pasta according to package directions (or according to scratch instructions) in well salted water, until 1 minute from being done. Remove 1 1/2 cups of pasta water to reserve, then drain the pasta and set aside.

Heat a skillet large enough to accommodate the pasta (otherwise use a shallow pot) over low. Add the olive oil and the garlic, and cook for 1-3 minutes, stirring almost constantly and keeping a close eye on the garlic so it doesn't burn.

Once the garlic is a pale golden in color, add the red pepper flakes and let cook for 30 seconds. Carefully pour in 1 cup of reserved pasta water and bring to a boil, turn the heat up to medium if needed. Let boil for about 2 minutes to reduce slightly.

Add the cooked pasta, turn the heat down to medium-low and toss to combine. Once the sauce has absorbed somewhat into the pasta and it is perfectly cooked, about 1 minute, turn the heat off. Add the basil, vegan parmesan, and tomatoes. and toss to combine. Taste and add salt if desired.


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