Whipped Vegan Pea “Ricotta” with Gluten Free Andean Spaghetti (by Mira Weiner)

Yields2 Servings
Whipped Vegan Pea "Ricotta"
 1 cup Peas (blanched)
 250 g Tofu (organic, plain)
 ¼ cup + 2 tbsp Lemon Juice (freshly Squeezed)
 ¼ cup Extra Virgin Olive Oil
 2 tbsp Flaked Almonds or Pine Nuts (toasted)
 Pink Himalayan Salt (to taste)
Gluten Free Andean Spaghetti
 250 g Bio XXI Andean Spaghetti
 3 tbsp Extra Virgin Olive Oil
 1 tbsp Lemon Juice (freshly squeezed)
 1 Garlic Clove (crushed)
 ½ tsp Dried Chilli Flakes
 2 tbsp Parsley (finely chopped)
 2 tbsp Basil (finely chopped)
Garnish
 Pine Nuts (toasted)
 Vegan Parmesan
 Parsley & Basil Leaves (fresh and rinsed)
1

Prep Time = 10 minutes
Cooking Time = 20 minutes

Whipped Vegan Pea "Ricotta"
2

Combine all the ingredients for the "Whipped Vegan Pea 'Ricotta'" into a food processor and blend.

We prefer it like a thick hummus consistency rather than a smooth sauce (but you can blend to your desired texture).

For the Bio XXI Andean Spaghetti
3

In a small bowl, combine the olive oil, lemon juice, garlic, chili flakes, parsley and basil.

Mix well and set aside.

4

Cook the Bio XXI Andean Spaghetti according to the packet instructions.

5

Mix the lemon and herb infused oil with the cooked spaghetti.

Serving & Plating
6

The spaghetti can either be served on top of the pea ‘ricotta’ or place the spaghetti into a bowl and serve with generous dollops of the pea ‘ricotta’ on top.

Garnish with toasted pine nuts, vegan Parmesan and more fresh parsley and basil leaves.

Enjoy!

Ingredients

Whipped Vegan Pea "Ricotta"
 1 cup Peas (blanched)
 250 g Tofu (organic, plain)
 ¼ cup + 2 tbsp Lemon Juice (freshly Squeezed)
 ¼ cup Extra Virgin Olive Oil
 2 tbsp Flaked Almonds or Pine Nuts (toasted)
 Pink Himalayan Salt (to taste)
Gluten Free Andean Spaghetti
 250 g Bio XXI Andean Spaghetti
 3 tbsp Extra Virgin Olive Oil
 1 tbsp Lemon Juice (freshly squeezed)
 1 Garlic Clove (crushed)
 ½ tsp Dried Chilli Flakes
 2 tbsp Parsley (finely chopped)
 2 tbsp Basil (finely chopped)
Garnish
 Pine Nuts (toasted)
 Vegan Parmesan
 Parsley & Basil Leaves (fresh and rinsed)

Directions

1

Prep Time = 10 minutes
Cooking Time = 20 minutes

Whipped Vegan Pea "Ricotta"
2

Combine all the ingredients for the "Whipped Vegan Pea 'Ricotta'" into a food processor and blend.

We prefer it like a thick hummus consistency rather than a smooth sauce (but you can blend to your desired texture).

For the Bio XXI Andean Spaghetti
3

In a small bowl, combine the olive oil, lemon juice, garlic, chili flakes, parsley and basil.

Mix well and set aside.

4

Cook the Bio XXI Andean Spaghetti according to the packet instructions.

5

Mix the lemon and herb infused oil with the cooked spaghetti.

Serving & Plating
6

The spaghetti can either be served on top of the pea ‘ricotta’ or place the spaghetti into a bowl and serve with generous dollops of the pea ‘ricotta’ on top.

Garnish with toasted pine nuts, vegan Parmesan and more fresh parsley and basil leaves.

Enjoy!

Whipped Vegan Pea “Ricotta” with Gluten Free Andean Spaghetti (by Mira Weiner)
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