Creamy Basil Ricotta Pasta (High Protein)

🥘 Ingredients

• raw cashews ½ cup
• Tofu Ricotta 1 cup
• fresh basil leaves 1 ½ cup
• white miso 1 tbsp
• nutritional yeast 2 tbsp
• red pepper flakes ½ tsp
• Kosher
• medium-sized ridged protein pasta 12 oz
• broccoli crowns 1 lb
• capers 3 tbsp
• caper brine 1 tbsp
• medium lemon 1
• Extra virgin olive oil

1. 1

   For the basil ricotta sauce: raw cashews , Tofu Ricotta , fresh basil leaves , white miso , nutritional yeast , red pepper flakes , Kosher salt and freshly cracked black pepper, medium-sized ridged protein pasta , broccoli crowns , capers , caper brine , medium lemon , Extra virgin olive oil .
2. 2

   Fill a large saucepan with water for the pasta. Set a colander in the sink with a measuring cup to reserve pasta water.
3. 3

   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.
4. 4

   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 timer cup of pasta water, then drain the pasta and broccoli. Do not rinse.
5. 5

   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.
6. 6

   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.
7. 7

   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.