Mobile logo

There's a lot more planned...

Be the first to get news and exciting feature updates when improvements land on the site.

We will send you Otterli feature updates. You can unsubscribe at any time.
Back to meal planner
Tofu Ricotta, Lemon and Spinach Rigatoni

Tofu Ricotta, Lemon and Spinach Rigatoni

quickhigh-proteincomfort
Prep
5 min
Cook
12 min
Serves
3
Difficulty
Easy

Recipe by Stephanie Mayford

Published 29 June 2026

Steps

  1. Heat 1 tbsp of oil in a frying pan. Cook the rigatoni, peas and spinach together in a large pan of boiling salted water for approximately 10 minutes until al dente, following packet instructions.
  2. Finely chop the onion and fry in the oil until translucent.
  3. Drain the tofu and add to a mixing bowl with the salt, pepper, apple cider vinegar, lemon juice, most of the zest, garlic, 1 tbsp olive oil and the nutritional yeast. Blend until smooth and creamy.
  4. When the pasta is ready, reserve 1 cup of the cooking water, then drain. Add the pasta, peas and spinach to the tofu mixture and stir to coat everything evenly.
  5. Pour the pasta and tofu mixture into the frying pan to incorporate the onions and heat everything through evenly.
  6. Season to taste and add pasta water a little at a time to reach your desired sauce consistency. Plate up and finish with fresh parsley, remaining lemon zest, a drizzle of olive oil and black pepper.

Ingredients

US Units
Produce
  • 2 cloves garlic
  • 1 lemon
    • juice and zest; reserve a little zest to garnish
  • 8½oz frozen peas
    • 80g per person; add to pasta water
  • 7⅞oz frozen spinach
    • roughly 4 large cubes (approx 50g each); add to pasta water
  • 1 white onion
    • small, finely chopped
  • 1 sprig fresh parsley (to garnish)
Fridge & Frozen
  • 1 block silken tofu (drained)
Tins & Dry
  • 9½oz rigatoni
    • 80–100g per person; reserve 1 cup pasta water before draining
Pantry
  • 2 tbsp olive oil
    • 1 tbsp for frying the onion, 1 tbsp blended into the tofu sauce
  • 3 tbsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 1 tsp salt
    • for the tofu blend; plus more to taste
  • black pepper (to taste)
  • pasta water (to taste)
    • reserved; add gradually to reach your preferred sauce consistency

Equipment

  • Hand blender or blender
  • Saucepan
  • Mixing bowl
  • Frying pan
  • Sharp knife
  • Chopping board
  • Spatula
  • Colander
  • Teaspoon
  • Tablespoon
  • Tongs

Nutrition per serving

Calories 582 kcal
Protein 25g
Carbs 85g
Fat 15g
Fibre 8g

Values are approximate.