Vegan Spinach Ricotta Recipes

SPINACH 'RICOTTA' CANNELLONI

Spinach 'Ricotta' Cannelloni image

Vegan Cannelloni is an easy Italian pasta dish made with dairy-free ricotta, healthy spinach, and flavorful sauce for a delicious and hearty meal! This cannelloni recipe is egg-free and can be made gluten-free.

Provided by Julie | The Simple Veganista

Categories Entree

Time 1h5m

Number Of Ingredients 4

Ingredients

3 cups vegan ricotta (Cashew Ricotta or Tofu Ricotta)
20 - 24 oz frozen spinach, thawed and drained well
4 cups pasta sauce (or homemade Marinara Sauce)
14 - 18 cannelloni tubes (or manicotti), see notes

Steps:

Preheat oven to 350 degrees F.
Mix together the ricotta and spinach.
Place 2 cups of pasta sauce in the bottom of a baking dish.
Fill each tube with the spinach ricotta mix using a gallon ziplock bag with corner cut or piping bag.
Place filled shells in the baking dish and top with the remaining sauce.
Cover and bake for 40 minutes. Uncover and bake 5 - 10 minutes more. Let cool a few minutes before serving.

Nutrition Facts : ServingSize 2 stuffed cannelloni, Calories 473 calories, Sugar 8.1 g, Sodium 384.9 mg, Fat 28.5 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 43 g, Fiber 6.3 g, Protein 16.9 g, Cholesterol 0 mg

SIMPLE VEGAN RICOTTA & SPINACH LINGUINE

Simple Vegan Ricotta & Spinach Linguine image

When you're craving pasta this Simple Vegan Ricotta & Spinach Linguine will hit the spot. It requires 20 minutes and one pot to get the job done!

Provided by Rene

Time 20m

Number Of Ingredients 10

Ingredients

8 oz dry linguine
2 tbsp vegan butter
2 cloves garlic (peeled and diced)
2/3 tsp garlic salt
1 small* lemon (juiced)
pepper (to taste)
8 oz vegan ricotta
1/2 cup non-dairy milk (unsweetened)
1/2 cup frozen spinach** (thawed and drained well)
vegan parmesan, fresh basil (for topping)

Steps:

Bring a large pot of water to a boil. Add the pasta and cook according to package instructions. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
Place the pot back on the stove over medium heat and add the butter. Allow it to melt. Add the garlic, garlic salt, lemon juice and pepper to the pan. Sauté for 30-60 seconds, or until the garlic begins to soften.
Add the ricotta and non-dairy milk to the pan and whisk until the ricotta is melted and the milk is warmed through. Place spinach in the pan and stir to combine.
Add the cooked pasta and stir, adding pasta water as needed to break up the sauce.
Serve immediately with vegan parmesan and fresh basil.

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