This is my go-to pasta for those busy weeknights when cooking is the last thing on my mind. It is simple and easy to make – the part that takes the longest is boiling the pasta! Not to mention, it has a hefty dose of protein from the chickpea pasta, tofu, and cashews. Save this recipe for the next time you’re really not in the mood to cook, but still want something tasty and nutritious!
Meal Prep Friendly
You can certainly double this recipe (if needed) for meal prep and have it for lunch throughout the week. I’ve actually done this before myself and it holds up well. Plus, it’s so nice being able to look forward to a quicker meal prep that lends itself to a yummy and healthy lunch for the week.
What Equipment Do I Need?
- Large Pasta Pot
- High Speed Blender or Food Processor
- Optional – Garlic Press
- Measuring Cups & Spoons
Ingredients
Pasta
- Chickpea Pasta
- Baby Spinach
- Canned Diced Tomatoes
- Marinara Sauce
Ricotta
- Raw Cashews
- Extra Firm Gluten Free Tofu
- Garlic Cloves
- Dijon Mustard
- Lemon Juice
- Gluten Free Nutritional Yeast
- Basil
- Non-Dairy Milk
Substitutions
- Chickpea Pasta – You’re welcome to swap this out for another type of protein pasta, such as red lentil. You can also switch it out for regular gluten free pasta but you will miss out on some of that protein!
- Garlic Cloves – Minced garlic or garlic powder would work just fine as well.
Recipe Tips
- If you want a little extra protein in this, use soy milk for the non-dairy milk as an added dash in there.
- Roasted red peppers would be a great addition to the pasta, and you can often buy them canned so as not to add too much extra prep to the recipe.
Recipe
Easy Ricotta Pasta
A creamy and delicious pasta that contains about 23 grams of protein per serving! It’s super easy to make and perfect for busy weeknights.
Ingredients
Pasta
- 16 oz chickpea pasta
- 8 oz baby spinach
- 14.5 oz canned diced tomatoes
- 1 24 oz jar marinara sauce
Ricotta
- 1 cup raw cashews
- 1/2 block extra firm gluten free tofu
- 2 garlic cloves
- 1 tbsp dijon mustard
- 2 tbsp lemon juice
- 2 tbsp gluten free nutritional yeast
- 1 large handful of basil
- 3 tbsp non-dairy milk
Instructions
- Cook the pasta according to package directions. When done, add the spinach to the pasta strainer before dumping the pasta to wilt it.
- Make the ricotta by adding all ingredients to a high-speed blender or food processor and blending until smooth.
- Mix in the diced tomatoes and marinara sauce to the pasta.
- Add the ricotta to the pasta and mix well.
- Serve warm!
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