By Kelton Mattingly

Dreeeamy (plant-based!) ricotta pasta.

Ricotta pasta is one of those dishes that can leave you feeling heavy and slow after consuming. By replacing dairy ricotta with homemade tofu ricotta, this recipe will leave you feeling great. And it tastes amazing too!


Time: 30-45 minutes

Servings: 2-3


  • 1 box Brami Fusilli Pasta
  • 1 block firm tofu
  • 2 cloves garlic, peeled
  • 3 Tbsp olive oil
  • 1/4 -1/2 cup non-dairy unsweetened milk
  • 1 lemon, juiced & zested
  • ¼ cup nutritional yeast
  • Salt & pepper, to taste
  • Parsley chopped, to finish



  1. Make the ricotta by combining the tofu, garlic, 2 tablespoons oil, and milk in a food processor. Pulse until smooth with small crumbles still visible.
    2. Bring a large pot of water to a boil and cook the pasta as directed. Remove 1-2 minutes before recommended time.
    3. While pasta cooks, heat the tofu mixture over medium low heat with remaining olive oil. Add in the lemon juice and zest and nutritional yeast. Add in the pasta when ready and ¼-1/2 cup of the pasta water.
    4. Add a large amount of salt and pepper. Taste and add more if needed.
    5. Finish with a bit more lemon zest and parsley. Enjoy!

Multi-Serve (5.3oz) / 8 Pouches

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