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
Cook the pasta according to the instructions on the packet.
Mix 3 tbsp Oat Base with 250ml water and shake well.
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.
Mix the pasta together with the sauce and some fresh rocket in a pan over a medium heat and warm it up.
Finally, garnish the pasta with grated lemon zest, some rocket and a few chilli flakes.