Dinner, Lunch

Baked “Ricotta” Pasta

Dinner, Lunch

Baked “Ricotta” Pasta

If you are a foodie (like me) you most likely noticed the famous 2-ingredient pasta that took the internet by storm. We made our own version which is nutritious, low in fat and so good.

Prep time: 20 minutes

Oven time: 40 minutes

Servings: 4

Ingredients

400 grams of penne (cooked al dente)

500 grams of cherry tomatoes

4 garlic cloves (minced)

Salt to taste

4 tbsp of olive oil

2 tbsp of Italian Herbs

1 tbsp of vegetable bouillon

Optional: 1 tbsp of chili flakes

1 hand full of fresh basil (chopped)

300 grams of the Creamy Ricotta Spread from our cookbook "The Radiant Table"

Instructions

Prepare the Creamy Ricotta Spread which can be found in our cookbook “The Radiant Table”
Preheat your oven to 200 degrees Celsius
Add the cherry tomatoes, olive oil, garlic, italian herbs, chili flakes and salt to an oven dish and combine
Place in the oven for 30 minutes
Take the dish out of the oven and stir in the vegetable bouillon
Now add the Vegan Ricotta and basil on top of the oven dish and bake for another 10 minutes
Take the dish out of the oven and combine everything until it forms a sauce
Add the al dente penne to the dish and coat in the sauce
Serve with more basil, salt and some olive oil

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