Spring Chickpea Pasta with Cashew Ricotta
A light spring pasta dish perfect that is also filling with lots of plant-based protein and delicious creamy pesto and cashew ricotta.
Enjoy this creamy and protein packed Spring Chickpea Pesto Pasta with Cashew Ricotta!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
- 1 box chickpea pasta of choice
- 1 bunch asparagus, chopped
- 1 cup chopped zucchini
- 1 cup fresh or frozen green peas
- 2 cups spinach
- 1 cup cashew ricotta (recipe below)
- ½ cup pesto (recipe below)
- 1 ½ cups raw cashews, soaked (2 hours minimum)
- ½ cup water
- Juice of 1 lemon
- 1 clove garlic
- Sea salt to taste
- ¼ cup walnuts (can also use pistachios)
- 2 cloves garlic
- 1 cup packed fresh basil
- 2 tbsp nutritional yeast
- ¼ extra virgin olive oil
- Juice of half a lemon
- Sea salt to taste
Method
Cashew Ricotta
- Place all the ingredients in a blender or food processor and process until smooth, adjusting taste as needed.
- Place in an airtight container in the fridge for 1 hour to harden.
Pesto
- Combine all ingredients in a food processor and pulse until well combined, but with some larger pieces still remaining.
Pasta
- Cook the pasta according to the instructions on the box.
- When there are 5 minutes remaining, add the asparagus, peas and zucchini to the water with the pasta.
- Once the pasta is done, drain the entire pot and rinse under cold water.
- Transfer the pasta and vegetables back into the pot and stir in pesto and cashew ricotta.
- Serve and enjoy!