Veganism is more popular than ever, with so many opting for this diet for a range of ethical and health-related reasons. Even meat and dairy eaters sometimes opt for vegan meals from time to time, and the options available are increasingly more varied and exciting. If you’re looking to cook yourself a homemade, healthy, and delicious vegan meal, then this ricotta recipe with pasta and vegetables couldn’t be easier and more satisfying.
Ingredients:
- Pasta for 4
- 1 zucchini
- 1 bell pepper
- 1 large red onion
- 1 can sweet corn
- 14-ounce block of firm tofu
- Juice of 1 lemon
- 1 clove garlic
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- Salt and pepper, to taste
- 1 tablespoon basil
- 1 teaspoon smoked paprika
Instructions:
- Prepare the vegan ricotta by adding the tofu, garlic, lemon juice, olive oil, nutritional yeast, and some salt and pepper to a food processor. Blend until smooth and put to one side.
- Meanwhile, prepare the rest of the meal.
- Cook the pasta according to package instructions.
- Finely slice the onion and chop the zucchini and bell pepper.
- Heat some oil in a large pan and add the onion. Gently fry for 5 minutes.
- Add the bell pepper to the pan and fry for a further 5 minutes.
- Add the zucchini, sweet corn, basil, paprika, and some salt and pepper, and fry for another 10 minutes.
- Drain the pasta and then mix with the vegetables. Divide into bowls and top with a dollop of the vegan ricotta ready to serve.
