Vegan "Ricotta" Lemon Pasta

Recipes with Oat Base Classic

When I want the day to be great, I eat pasta.

There's hardly anything better than a plate of pasta, is there? Now that summer is slowly approaching, it's time for some lighter pasta recipes that still taste farm-tastic on warmer days and aren't too heavy on the stomach. 

We present: Rigatoni with a vegan "ricotta" sauce and a hint of lemon zest! Super tasty, fresh, creamy and a recipe we will definitely whip up many more times in our blue kitchen.

Ingredients for 4 servings:

  • 500g rigatoni
  • 3 tablespoons Oat Base Nature
  • 250ml water
  • 40g rocket
  • 150g vegan cream cheese
  • 1-2 garlic cloves
  • 2 tbsp ground almonds
  • 200g tofu
  • 30g basil
  • 1 organic lemon
  • 1 tsp salt
  • 3 tablespoons yeast flakes
  • Pinch of chilli flakes
  • 1 tablespoon olive oil


  1. Cook the pasta according to the instructions on the packet.

  2. Mix 3 tbsp Oat Base with 250ml water and shake well.

  3. In a blender, blend the rocket, vegan cream cheese, garlic, ground almonds, tofu, basil, a little lemon zest, the juice of 1/2 lemon, salt, yeast flakes, chilli and olive oil into a creamy sauce.

  4. Mix the pasta together with the sauce and some fresh rocket in a pan over a medium heat and warm it up.

  5. Finally, garnish the pasta with grated lemon zest, some rocket and a few chilli flakes.

  6. Enjoy!

Vegan "Ricotta" Lemon Pasta
Oat Base Classic

Oat Base Classic

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