Dairy-free Lemon Ricotta Pasta

Name: Dairy-free Lemon Ricotta Pasta
Prep time: 30 min
Cook time: 40 min
Total time: 30 min
Yield: 2
Ingredients: * 1 LB pasta, I used Vesuvio, also known as Trotolle; * 15 oz dairy-free sour cream or cream cheese, the thickest one you can find. I used Tofutti; * 1 Lemon, zested and juiced; * 1 tsp salt, extra to taste; * 1 tsp black pepper, extra to taste and garnish; * 1/2 C dairy-free grated parmesan cheese; * 1 C reserved pasta water; * Lemon zest and freshly ground black pepper to garnish

30 mins prepServes 2

The only cooking in this recipe is to boil some water. Seriously. Keep this recipe on hand because it’s gonna be a lifesaver.

2 servings

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Instructions

* In a large stockpot, boil water. Once boiling, heavily salt and add the pasta. Cook according to the package instructions for al dente.
* In a large bowl, add dairy-free sour cream/cream cheese, lemon zest, lemon juice, salt, pepper, and dairy-free grated parmesan cheese. Whisk until combined.
* Reserve about 1 cup of pasta water and strain the pasta. Add the cooked pasta to the lemon cream sauce and add 1/4 of the pasta water. Mix and continue to add water in 1/4 cup intervals until you have the desired consistency.
* Top with more lemon zest, freshly ground black pepper, and dairy-free grated parmesan. Bottoms up!

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Dairy-free Lemon Ricotta Pasta

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