Vegan Pesto Pasta

Ingredients: 

• 1 cup Vegan Tofu Ricotta* or store-bought vegan ricotta

FOR THE BROCCOLI PESTO

• 1.5 cups Roasted Broccoli 
• 1 cup basil
• 1/3 cup walnuts
• 2 cloves garlic
• 1 lemon juiced
• 1/2 cup olive oil

FOR THE PASTA

• 3/4 lb spaghetti 
• 2 tbsp vegan butter
• 1 tbsp olive oil
• 1 shallot diced
• 1 lemon zested and juiced
• basil, parsley, vegan parmesan 

Directions:

• Prepare the Vegan Tofu Ricotta according to the instructions and place in the fridge until ready to use.
• Prepare the pesto by combining all of the ingredients in a food processor and blending until combined, scrapping down the sides as needed. It is ok if the pesto is on the chunky side. Taste and adjust as needed. Place in a bowl until ready to use.

• Bring a large pot of water to a boil. Add pasta and cook according to package instructions, being sure to reserve 1 cup of pasta water before draining.

• While pasta is cooking, heat vegan butter and olive oil in a large pan over medium heat. Add shallot, lemon zest & lemon juice and sauté for 3 minutes.
• Add the cooked pasta to the pan with the pesto and a 1/2 cup of the pasta water. Toss to combine, adding additional pasta water as needed. Once everything is heated through and sauce comes together remove from the heat.
• To serve, spread 1/4 cup of ricotta onto each plate (or bowl) and top with pasta. Add any additional toppings and eat!