Cherry tomatoes and almond ricotta pasta
Cherry tomatoes and almond ricotta pasta is a tasty and summer dish.
Difficulty:
Low
Preparation time:
5 minutes
Cooking time:
15 minutes
Cost:
Low
Ingredients for four people
- 300 grams of pasta (I used fusilli)
- 450 grams of cherry tomatoes (about 30)
- 150 grams of almond ricotta
- 2 tbsp of olive oil
- 1 tbsp of salt
- 4 basil leaves
Preparation
Cook the cherry tomatoes in a pan with olive oil and salt. After ten minutes, add almond ricotta and keep cooking on low heat. In the meantime, cook the pasta and drain it when it is “al dente”. Combine the pasta, the cherry tomatoes, and the almond ricotta into a pan and let it cook for two minutes.
Cherry tomatoes and almond ricotta pasta can be kept in the fridge for two days.
You can flavor your pasta with vegan parmesan.
