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Angel Hair Pasta With Mushrooms and Ricotta

Angel Hair Pasta With Mushrooms and Ricotta

Sunset Magazine, adapted

Angel Hair Pasta With Mushrooms and Ricotta


  1. 6 oz. angel hair pasta
    8 oz. cremini mushrooms, sliced
    1 leek, white and light green parts only, chopped
    1 garlic clove, minced
    Salt, to taste
    1/2 cup vegan ricotta (recipe below)
    1/4 cup toasted croutons, crushed (I made my own—see below)
    1/3 cup flat-leaf parsley leaves
    4 Tbs. olive oil, divided
  1. Ricotta:
  1. 14 oz. extra firm tofu, drained and pressed
    1/3 cup nutritional yeast
    1/2 cup to 1 cup fresh basil leaves
    1 tsp. salt
    1 tsp. garlic powder
    2 Tbs. lemon juice
  1. Croutons:
  1. 2-3 slices French bread, toasted, then chopped and crushed


To make ricotta: Combine all ingredients in a food processor and blend well. You’ll only need about 1/3 to 1/2 cup, so either refrigerate the rest for a few days for another meal, or freeze it.

Cook pasta according to package instructions; reserve 1 cup of the pasta water, then drain. Heat 2 Tbs. of the olive oil and add the mushrooms; cook until browned. Add the leeks and garlic and cook about 1-2 minutes. Season with salt. Toss the pasta with the mushroom mixture, reserved pasta sauce and remaining 2 Tbs. of olive oil.

Top with little dollops of the ricotta and some parsley. Enjoy!

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