Connoisseurus Veg · by Alissa Saenz
Vegan Lemon Ricotta Pasta
NUTRITION · PER SERVING270M COOK
CAL 30%·PRO 53%
CARBS 78G51% OF CAL
6G FIBER66G OTHER6G TOTAL SUGAR
FAT 22G33% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan pasta with homemade cashew ricotta, fresh spinach, and bright lemon flavor. Decadent yet light, this dish is simple but feels luxurious.
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View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces dried spaghetti
- 6 ounces fresh spinach ((about 6 cups, loosely packed))
- 3/4 cup raw cashews, (soaked in water 4-8 hours, drained and rinsed)
- 3/4 cup unflavored and unsweetened non-dairy milk
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 7 ounces firm or extra-firm tofu, (drained and patted dry)
- 1 tablespoon olive oil
- 4 garlic cloves, (minced)
- 2 teaspoons lemon zest
- Salt and pepper, (to taste)
- Vegan parmesan cheese
- Crushed red pepper flakes
At a glance
PER SERVING · TIME 270M
CAL 30%·PRO 53%
CARBS 78G51% OF CAL
6G FIBER66G OTHER6G TOTAL SUGAR
FAT 22G33% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 540mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 625mg
- Calcium
- 408mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 540MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.