Recipe courtesy naturally_nina_

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HomeAll recipesCooking, Pasta •Penne Pasta with Vegan Ricotta - Orgran Health & Nutrition
Penne pasta with Vegan ricotta

Penne Pasta with Vegan Ricotta - Orgran Health & Nutrition

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Serves: 4



  • 1 package ORGRAN Quinoa Penne Pasta
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • canned tomatoes
  • 2 teaspoons herbs, mixed & dried
  • black pepper & salt, to taste
  • 1 large handful of baby spinach
  • fresh basil

Ricotta Ingredients:

  • 1 cup organic soy milk
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon nutritional yeast
  • black pepper, to taste


  • Bring the soy milk to a boil in a pot, then remove from heat and stir in the apple cider vinegar so the milk curdles.
  • Strain through a nut milk bag, leaving behind the ‘ricotta’ in the bag.
  • Mix in the nutritional yeast and black pepper, and allow to cool in the fridge.
  • To make the pasta sauce, sauté the onion and garlic in a pan until fragrant.
  • Add in the tinned tomato, 1/2 cup of water and the dried herbs. Simmer for about 15 mins until sauce thickens.
  • Meanwhile, bring a pot of water to the boil and cook pasta according to directions on the package.
  • Serve pasta with tomato sauce, a big handful of baby spinach, fresh basil and the ricotta crumbled on top.
  • ENJOY!!