Vegan Pesto Pasta


The Pesto
35g basil

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


Olive oil

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