Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free)
This Easy Pesto and Ricotta Pasta combines creamy ricotta and vibrant homemade pesto for a delightful dish that's perfect for any weeknight dinner. Gluten-free and nut-free, this recipe promises a delicious meal that's easy to prepare and adaptable to dairy-free needs.
Ingredients
- 12 oz fettuccini pasta gluten-free
- ¼ cup ricotta cheese *
- 1 cup homemade pesto see recipe below
- ½ cup pasta water reserved
- 1 tablespoon lemon juice
homemade pesto (recommended)**
- 2 cups fresh basil leaves packed
- 1 cup roasted pumpkin seeds unsalted
- 4 cloves garlic
- ¼ cup lemon juice
- ¼ cup grated parmesan cheese or nutritional yeast for dairy-free
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Step-By-Step ImagesScroll back for process images and recipe tips!
Instructions
- Prepare the Pesto: In a food processor, blend basil, pumpkin seeds, garlic, lemon juice, Parmesan (or nutritional yeast), salt, and pepper. With the processor running, slowly add olive oil until smooth.2 cups fresh basil leaves, 1 cup roasted pumpkin seeds, 4 cloves garlic, ¼ cup lemon juice, ¼ cup grated parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ cup olive oil
- Cook the Pasta: Boil pasta as per package instructions until al dente; reserve ½ cup pasta water before draining.12 oz fettuccini pasta
- Combine: In the same pot, mix pesto, ricotta, lemon juice, and ¼ cup pasta water over medium heat. Add more water if needed to reach the desired consistency.¼ cup ricotta cheese *, 1 cup homemade pesto, 1 tablespoon lemon juice, ½ cup pasta water
- Serve: Toss cooked pasta with sauce, garnish with extra Parmesan and basil if desired, and serve immediately.
Notes
* Ricotta: For a dairy-free ricotta, substitute our creamy tofu ricotta recipe, or look for a store-bought vegan version.
** Homemade Pesto: For a dairy-free version check out our vegan and nut-free pesto sauce recipe.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. For freezing, store in airtight containers and consume within 1-2 months.
Main Recipe Tip: To enhance creaminess and flavor, don't skip on reserving pasta water. It helps emulsify and thicken the sauce, binding it beautifully with the pasta.
Nutrition
Serving: 1servingCalories: 588kcalCarbohydrates: 69gProtein: 20gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 13mgSodium: 422mgPotassium: 412mgFiber: 4gSugar: 3gVitamin A: 760IUVitamin B12: 0.1µgVitamin C: 9mgCalcium: 142mgIron: 3mgZinc: 3mg
Tried this recipe? I’d love to hear how it turned out in the comments !