Now that I’ve found a ricotta cheese substitute, see my post on Kite Hill’s Ricotta Cheese, I just had to try a new recipe!
1 lb of thin spaghetti
1 Tbsp of olive oil
1 tsp minced garlic
1.5 cups of almond milk
8 oz Kite Hill “ricotta” cheese
6 oz bag of baby spinach
1/2 cup water reserved from cooking the pasta
salt and pepper to taste
- Boil water for spaghetti, making to sure salt the water.
- As the water starts to boil, add the olive oil and garlic to a sautoir pan and start to cook over medium heat.
- When olive oil is hot, add the almond milk and ricotta cheese. At this point, add spaghetti and spinach to the pot of boiling water.
- While cooking pasta (and spinach) according to the pasta’s package instructions, continue to prepare the sauce by breaking up the ricotta cheese and stirring constantly to mix ingredients together. Season the sauce with salt and pepper. The sauce should have a slightly grainy texture when finished.
- Once the pasta/baby spinach is finished and drained, add to the sautoir pan. Mix thoroughly with the sauce, remembering to add the 1/2 cup of water reserved from cooking the pasta.
- Once thoroughly mixed and after giving the pasta a short time to absorb the sauce’s flavors, serve.