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Vegan Lemon Ricotta Pasta

Cultivator Kitchen


  • 16 oz organic pasta
  • 8 oz vegan ricotta, Kite Hill brand
  • 2 garlic cloves, finely grated
  • 1 lemon zested
  • 1/2 lemon juiced
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp sea salt
  • 1 ladle of pasta cooking water
  • 1/2 tsp parsley flakes


  • Cook your pasta according to the instructions, I used Pipe Rigate which took a total of 12 minutes from boiling. Make sure to save at least 1 ladle of the pasta cooking water for the sauce.
  • In a large bowl combine the ricotta, lemon zest & juice, garlic, spices and stir gently to combine. Once the pasta is cooked, add 1 ladle of hot pasta water and stir till creamy.
  • Add in your cooked pasta and stir to coat each piece with the sauce. Sprinkle on parsley flakes and mix in.
  • To serve, top with more lemon zest and black pepper. Enjoy!