Lemon Ricotta Pasta
Recipe creator: Alie (@healthyalie)
What if we told you that you don't have to choose between taste and convenience? This lemon and ricotta pasta is both super quick to make and absolutely delicious!
Easy
30'
2
Ingredients
- 120 g of La Cotta Nature
- 120 g plant-based parmesan
- 60ml lemon juice
- 1 teaspoon chili flakes
- Salt and pepper to taste
- 2 servings of spaghetti
- 1 handful of arugula
- Zest of a lemon
- A dash of olive oil
Instructions
- Cook the spaghetti al dente. Save some of the cooking water.
- In the same saucepan you cooked the pasta in, mix the Cotta, the vegan parmesan, the lemon juice, the chili flakes, and the salt and pepper to taste. If the sauce is too thick, add a little bit of the pasta cooking water to dilute it.
- Add the spaghetti and arugula and mix thoroughly with the lemon ricotta cream.
- Serve with lemon zest and a drizzle of olive oil.
La Cotta
The softness and lightness of La Cotta blends perfectly with the sourness of lemon.
I love using La Cotta in my pasta recipes… and so many more!
Alie (@healthyalie)
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