Pesto Ricotta Pasta
This Pesto Ricotta Pasta is a very easy-to-make, 20-minute vegetarian dinner for busy weekdays that can be customized for picky eaters!
Ingredients
- 16 ounces linguine pasta, (or pasta of choice)
- 8 ounces pesto, (I used Trader Joe's Vegan Kale, Cashew, and Basil Pesto in the refrigerated section)
- 1 cup whole milk ricotta
- ½ teaspoon salt , (plus more to taste)
- 1 tablespoon olive oil
- 2-3 vegan sausages
- ½ cup reserved pasta water
- (Optional) Basil to garnish
Instructions
- In a large pot, cook the pasta according to the package instructions until it is al dente.
- While the pasta is cooking, in a medium bowl, mix the pesto and ricotta until combined. Set aside.
- Heat a pan over medium heat and add olive oil. Add sausage and sauté until golden brown and crispy on both sides.
- When pasta is cooked, drain the pasta but be sure to reserve ½ cup of the pasta water.
- Add pasta back to the pot along with ¼ cup pasta water and stir.
- Add Pesto Ricotta mixture and toss to coat. You can add more pasta water if needed.
- Add cooked sausage and mix well. Serve immediately.
Notes
Topping suggestions: roasted chickpeas, white beans, nuts, or plant-based meatballs.
Serving suggestions: a simple side salad, garlic bread, or Crispy Oven-Roasted Green Beans With Slivered Almonds
To Store: Store any leftovers in the fridge in an airtight container for about 3-5 days. I like adding some olive oil on top when reheating to make sure it doesn't get too dry.
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