Ricotta with basil and linguine

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

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s