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Spring Chickpea Pasta with Cashew Ricotta

Rawcology Inc | 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



  • 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)
Cashew Ricotta
  • 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


Cashew Ricotta
  1. Place all the ingredients in a blender or food processor and process until smooth, adjusting taste as needed.
  2. Place in an airtight container in the fridge for 1 hour to harden.
  1. Combine all ingredients in a food processor and pulse until well combined, but with some larger pieces still remaining.
  1. Cook the pasta according to the instructions on the box.
  2. When there are 5 minutes remaining, add the asparagus, peas and zucchini to the water with the pasta.
  3. Once the pasta is done, drain the entire pot and rinse under cold water.
  4. Transfer the pasta and vegetables back into the pot and stir in pesto and cashew ricotta.
  5. Serve and enjoy!

Rawcology Inc | Spring Chickpea Pasta with Cashew Ricotta