Vegan Pesto Pasta
1 big clove garlic
1 tbsp balsamic vinegar
8-10 tbsp olive oil
1 tbsp vegan cheese
Squeeze lemon juice
2 tbsp pine nuts
Salt and pepper
The Lemon Ricotta (or normal ricotta)
3/4 block super firm tofu (170g)
1 lemon, juice, and rind
1 tbsp of our almond spread
Pinch salt x 2
Splash plant drink
To Top/ Assemble
1 garlic clove
1 red chilli
1/6th cup frozen peas
Pasta of choice
Cut your tofu into 4 slices, lay in-between pieces of kitchen roll, and press down – leave the moisture to drain out for 5 mins
Remove the tofu from the kitchen roll, cube into 1cm cubes and add to an airtight container with the rind of one lemon and the juice of one and add a pinch of salt.
Leave to marinade in the fridge for at least 1 day.
When ready to use, add to a blender with another pinch of salt, pepper, and a splash of soya milk.
Blend until the texture of ricotta, then use immediately, or refrigerate for another day.
Blend all the pesto ingredients together and adjust to taste.
Add your pasta of choice to a saucepan of salted boiling water, and boil for 6-7 minutes, until al dente. When your pasta is 2 minutes off, add your frozen peas to the boiling water.
Drain your pasta, reserving 1/2 cup pasta water.
Add the pasta and peas back to the saucepan, with 2-3 tbsp pesto, and a splash of pasta water
Season and plate up, topping with your ricotta, fried garlic, and chilli