Creamy Basil Ricotta Pasta

👥 4 servings
🍽️ main
⏱️ Prep: 35 minutes
🥗 Vegan
🗣️ English (detected)
#main #basil #ricotta #pasta #vegan #meal-prep

From: Ian Seddon's Cookbook

🥘 Ingredients

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

Soaked Cashews (optional)

📝

If you’re short on time today, you can soak the cashews the day you make the main recipe.

📝

If your basil doesn’t look like it’ll last long, make this meal sooner in the week rather than later. For basil storage tips, check out Vegetable Prep. Storage: Store leftovers in the fridge in an airtight container for 3 to 4 days. Reheat in a saucepan (or in the microwave) with a splash or two of water to thin out the sauce. Top with a squeeze of lemon juice, a drizzle of olive oil, and freshly chopped/torn basil if you have any. Nutrition boost: Use whole wheat pasta for added fiber, or a “protein pasta” (our favorite is this one, made from a combo of semolina wheat and lupini beans). For more protein, stir some hemp seeds when adding the Basil Ricotta Sauce in step 5. For more veggies, fold in some halved cherry tomatoes (or chopped sun-dried tomatoes). Shortcut: Skip the capers; replace the caper brine with lemon juice. Shortcut: Skip the lemon zest. Shortcut: Use pre-cut broccoli florets.

  1. 1
    Prepare: raw cashews .
  2. 2
    If you don’t have a high-powered blender, cover the cashews with cool water. Cover and soak for at least 8 hours, ideally for 24 hours , changing the water once or twice. If you do have a high-powered blender, you can skip this today and soak the cashews the day you make the pasta.
  3. 3
    Drain the cashews and rinse with fresh water. Store in a labeled airtight storage container in the fridge for up to 5 days.
  4. 4
    Gather: 1/2 cup raw cashews OR Soaked Cashews (from meal prep), Kosher salt and freshly cracked black pepper, medium-sized ridged pasta , broccoli crowns , capers , caper brine , medium lemon . For the basil ricotta sauce: Tofu Ricotta , fresh basil leaves , white miso , nutritional yeast , red pepper flakes , Extra virgin olive oil .
  5. 5
    If you didn’t soak your cashews during meal prep, cover them with boiling water and soak for 15 minutes . Drain and rinse with fresh water.
  6. 6
    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, prepare your side salad (if you’re making one).
  7. 7
    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.
  8. 8
    While the pasta cooks, chop the capers, measure out the caper brine, zest and juice the lemon, and start on the Basil Ricotta Sauce. 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 chili 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 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.
  9. 9
    Pour the Basil Ricotta Sauce into the pan used for the pasta. Add the hot pasta and broccoli. Over medium heat, toss with a silicone spatula until the pasta is well coated. Add a spoonful or two of pasta water to bring everything together. Add the capers, caper brine, lemon zest, and a squeeze of lemon juice. Toss to coat. For richness and sauciness, drizzle in some olive oil.
  10. 10
    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.
  11. 11
    Serve with your side salad, if you made one.

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