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Tomato Ricotta Pasta Recipe by Joyful Balance: Vegan and Plant Based

Vegan Tomato Ricotta Pasta with Kale

Delaney Marie
This Vegan Tomato Ricotta Pasta with Kale is cozy and comforting, while also tasting fresh and nourishing. The tomatoes burst with so much flavor, and our Lemon Tofu Ricotta makes our pasta dish nice and creamy. This is a great go-to recipe for any pasta-loving plant based kitchen!
*Note that From Start to Finish is an estimate that includes 25 minutes to make your Lemon Tofu Ricotta (only 5 minutes of which is hands-on time), and then 30 minutes to complete the steps of this recipe. Feel free to prep the Lemon Tofu Ricotta ahead of time if you want to be able to jump straight into the recipe!
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From Start to Finish55 minutes
Servings6 servings

Ingredients

Instructions

  • Pull the kale leaves from the woody stems and tear them into small pieces. Discard the stems.
  • Cook pasta according to package directions. In the last minute of cook time, toss your kale leaves into the boiling water with your pasta. Reserve ⅓ cup of the pasta water and set it to the side. Drain the pasta and kale.
  • Bring a medium/large pot to medium heat. Add a small splash of water to prevent sticking, then add your garlic and cherry tomatoes to the pot (the cherry tomatoes are not chopped, they are full cherry tomatoes!). Sauté the garlic and tomatoes over medium heat until the majority of the tomatoes have bursted (generally about 8-12 minutes). Stir occasionally and add small splashes of water as needed to prevent sticking.
  • If desired, set a few of the tomatoes off to the side to top your pasta later (this is mostly for aesthetics - totally optional!). Add your Lemon Tofu Ricotta to the pot with the remaining tomatoes. Stir to combine so that the tomatoes and ricotta form sort of a creamy "sauce". This may take a couple minutes, but as the ricotta is heated it should become easier to stir. Add reserved pasta water, 1 tablespoon at a time, as needed to thin your sauce.
  • Once your ricotta "sauce" is heated through and has reached your desired consistency, add the cooked pasta and kale to the pot. Give everything a stir so that the pasta is evenly coated with the ricotta.
  • Give it a taste test and add a couple more tablespoon of Lemon Tofu Ricotta if desired (for a stronger lemon flavor). Serve and top with the optional reserved tomatoes. Enjoy!
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