Whipped Ricotta Pesto w/ Zucchini
Whipped Ricotta Pesto w/ Zucchini
This ultra creamy and flavorful whipped ricotta pesto is dee-licious! It’s so good, it can honestly be eaten as a dip! but it really does make a wonderful pasta sauce. This recipe has all the flavors of Summer, fresh basil, zucchini and pesto. I recently found this recipe from the Pasta Queen and knew I could easily veganize it with my tofu ricotta. It’s easy to make and if you can find the giant fusilli pasta even better but use whichever long pasta you like.
Serves 6
Ingredients
1 pound (454g) Long Pasta (I used Gigantic Fusilli which is 500g or 17.6oz)
1 large Zucchini cut into 1” pieces
3 cloves Garlic, minced
Optional: pinch Red Chili Flakes
1-2 Tbsp Olive Oil
Salt & Pepper to taste
1 cup (236ml) reserved Pasta Water
Garnish with fresh Basil leaves and a
drizzle of good Olive Oil.
Pesto ingredients:
1 oz (35g) fresh Basil
1 1/2 cups (250g) Tofu Ricotta (recipe below)
1/2 cup (60g) Walnuts
1/2 cup (65g) Vegan Parmesan
1/4 cup (59ml) Good Olive Oil
Tofu Ricotta (you will have leftovers)
14oz (397g) Firm Tofu drained and mashed (you can use a fork)
1 Tbsp (15g) Miso Paste
1 Tbsp (15g) Tahini
2 Tbsp (30ml) Lemon Juice
1 Tbsp (15g) Nutritional Yeast
1 tsp (5g) Garlic Powder or 1 clove crushed
Salt & Pepper to taste
Make the Ricotta:
1.Let the Tofu drain for 30 minutes before adding it to a bowl. Give it a mash using a fork until it resembles the texture of Ricotta.
2.Add in the lemon juice, miso paste, tahini, nutritional yeast, salt & pepper. Mix until well combined and refrigerate until ready to use.
For even better flavor, I suggest making this the night or even a couple of days before.
Directions
1. Heat 2 Tbsp of oil in a large wide skillet or pot on medium heat. Add in the zucchini and season with salt & pepper. Cook for about 8-10 minutes or until the zucchini become fork tender. Make sure to stir occasionally to prevent sticking.
2. Add in the garlic and red chili flakes and continue cooking for another 2 minutes. Set the pan aside (you will be using it again).
3.In a food processor add in the walnuts, vegan parmesan, basil and olive oil. Pulse until it comes together. Add in about half of the cooked zucchini and pulse again until creamy. Finally add in 1 1/2 cups of the tofu ricota and pulse until completely creamy. Set aside.
4. Cook the pasta according to package directions.
5. Heat the pan with the remaining zuchini on medium low. Add in the cooked pasta and the creamy whipped ricotta pesto. Mix well and add a ladle or two of the reserved pasta water to thin the sauce a bit.
6.Once all of the pasta and zuchini are well coated, add in fresh basil to garnish and a drizzle of olive oil. Serve immediately and enjoy.
