---
title: Creamy Basil Ricotta Pasta (High Protein)
servings: 4
course: main
source:
  name: Rainbow Plant Life High Protein Meal Plan 1
  author: Nisha Vora
prep time: 35 minutes
cook time: 3 minutes
diet: Vegan
nutrition:
  calories: 504 kcal
  fat: 14 g
  carbohydrates: 73 g
  sugar: 5 g
  protein: 30 g
  fiber: 13 g
  sodium: 663 mg
tags: [main, basil, ricotta, pasta, vegan, meal-prep]
---

For the basil ricotta sauce: @raw cashews{0.5%cup}, @./components/Tofu Ricotta{1%cup}(from meal prep), @fresh basil leaves{1.5%cup}(divided), @white miso{1%tbsp}, @nutritional yeast{2%tbsp}, @red pepper flakes{0.5%tsp}(optional, see Note), @Kosher salt and freshly cracked black pepper, @medium-sized ridged protein pasta{12%oz}, @broccoli crowns{1%lb}(cut into small-medium florets), @capers{3%tbsp}(drained), @caper brine{1%tbsp}, @medium lemon{1}, @Extra virgin olive oil{}(as desired).

Fill a large saucepan with water for the pasta. Set a colander in the sink with a measuring cup to reserve pasta water.

While you wait for the water to boil, soak the cashews. For high-powered blenders, cover the cashews with boiling water for at least 15 minutes. If you don’t have a high-powered blender, add the cashews to a saucepan and cover them with water; boil for ~{20%minutes}. Drain the cashews and rinse with fresh water.

Once the water is boiling, generously salt the water and add the pasta. Set a timer according to the box’s minimum time for al dente pasta minus 2 ½ minutes. For instance, if the box says “cook for ~{9-11%minutes} for al dente pasta,” set a timer for 6 ½ minutes. Once the timer goes off, add the broccoli florets to the water. Cook until the pasta is barely al dente (a little undercooked is okay) and the broccoli is crisp-tender and bright green, 2 ½ to 3 minutes. Before draining, use the measuring cup to reserve ~1 cup of pasta water, then drain the pasta and broccoli. Do not rinse.

While the pasta cooks, prepare the other ingredients and start on the Basil Ricotta Sauce. Chop the capers, measure out the caper brine, and zest the lemon. Basil Ricotta Sauce: Add the Tofu Ricotta to a high-powered blender or food processor. Add 1 cup of the basil leaves, miso, nutritional yeast, soaked cashews, and red pepper flakes (if using). Don’t blend yet. When the pasta is done, pour 1/2 cup of pasta water into the blender. Reserve the rest of the pasta water for step 5. Start blending, moving up to a high speed until all the cashews have been pulverized and you have a thick, creamy sauce. If you don’t have a high-powered blender, this will take several minutes. Taste, adding salt and pepper to taste.

Pour the Basil Ricotta Sauce into the pan used for the pasta. Add the hot cooked pasta and broccoli, and turn to medium heat. Toss to coat with a silicone spatula until the pasta is well coated. Add a spoonful or two of reserved pasta water to bring everything together. Add in the capers, caper brine, lemon zest, and a squeeze of lemon juice. Toss to coat. For extra richness and sauciness, drizzle in a bit of olive oil.

Taste, adding more lemon juice or caper brine for tang, and salt to season. Just before serving, tear the remaining basil (1/2 cup) with your hands or thinly slice it and toss into the pasta.

> The red pepper flakes add a subtle heat. Omit if you want zero spice.
> Storage: Store leftovers in the fridge in an airtight container for 3 to 4 days. Reheat in a saucepan with a splash or two of water to thin out the sauce.
> Nutrition boost: For even more protein, stir in some hemp seeds when adding the Basil Ricotta Sauce in step 5. For more veggies, fold in some halved cherry tomatoes (if they’re in season).