Who says vegans can’t have creamy pasta dishes?  OK, it’s full with faux cheeses but sometimes this is just what I need.

Name: Ricotta with basil and linguine
From: Kitchen classics - gourmet vegetarian
Author: Jane Price
Comment: for the ricotta I used this one from Tofutti
sour cream was replaced by soy cream
and for the parmesan I used the Vegusto blanc,
but you can easily make your own vegan parmesan
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Posted by on April 4, 2012 in Kitchen classics - gourmet vegetarian and tagged , .

1 Comment

About TofuParty

(vegan cook) book addict and occasional author of a recipe

One Response »

  1. Vic (The Life) says:
    April 4, 2012 at 7:54 pm

    So creamy! I like to use cashew cream in my pasta dishes! Yum!

    http://haymarket8.blogspot.com/

    Reply

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