I love to hear what you think, or any changes you make. If you try this zucchini ricotta pasta, please let me know! Leave a comment and rate it below. 6oz grilled chicken breast alongside sliced Roma tomatoes and served with basil cashew ricotta cheese and balsamic reduction atop mixed field greens. Pasta & Peas w/ Romesco Red Pepper Sauce.Soy-free: Use this Cashew Ricotta Cheese.You will have to take a few breaks scraping the walls. Keep processing until you reach the texture of your liking (depending if you prefer a smoother or chunkier texture). Oil-free: When cooking the zucchini and garlic use vegetable broth in place of oil. In a food processor, add all the ingredients and process for about 1-2 minutes.Meal prep: This creamy pasta is great for meal prep and can be served chilled or at room temp.You can also freeze larger portions in large ziplock bags. To freeze, let cool completely and store in freezer safe containers (affiliate link). Freezer: Zucchini ricotta pasta is freezer friendly for up to 2 months.Refrigerator: Leftovers will keep for 5 days in the refrigerator, stored in a covered container.Bread: Pair with a slice of homemade Artisan Bread.Soup: Serve with a small bowl of Tomato Basil Soup, Vegan Minestrone Soup or Hearty Lentil Soup. ![]()
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