20 min
30 min
8
💡 This bottom-friendly "ricotta" pasta requires virtually no cooking. All you need to do is boil some water for the pasta and that's it.
Bottom-Friendly Lemon Ricotta Pasta Ingredients
- 1 LB pasta, I used Vesuvio, also known as Trotolle
- 15 oz dairy-free sour cream or cream cheese
- 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
Bottom-Friendly Lemon Ricotta Pasta Directions
Step 1
In a large stockpot, boil water. Once boiling, heavily salt and add the pasta. Cook according to the package instructions for al dente.
Step 2
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.
Step 3
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.
Step 4
Top with more lemon zest, freshly ground black pepper, and dairy-free grated parmesan. Bottoms up!