Vegan Sumac and Ricotta Bucatini

A zesty, bright, and cheesy Vegan Sumac and Ricotta pasta that comes together in less than 30 minutes.

This bucatini is coated in a light and flavorful sauce with notes fruity zesty flavors from lemon and sumac. The sauce is deliciously creamy and perfectly light. This bucatini dish pairs well with a side of charred, salted green beans or a light salad.

This recipe was inspired and adapted by Food 52 Bucatini with Ricotta & Sumac. I fell in love with the idea of blending the flavors of a cheesy ricotta with a zesty, bright spice, Sumac. Sumac is essentially ground dried berries, which lends itself to its fruity bright flavor.

I love that this dish comes together in less than 30 minutes AND the prep is very simple.

Although you may have to make your own vegan parmesan and tofu ricotta, I promise you that this recipe is worth every step. The end product creates a luxuriously creamy sauce and the flavors are really like nothing else.

How to Make Vegan Sumac and Ricotta Bucatini:

Vegan Parmesan

1. In a food processor, pulse together all ingredients until combined. Texture should resemble coarse sand. Transfer to an airtight container and set aside. This recipe will make more than enough for the pasta recipe, but the parmesan is great on other dishes (such as pasta, soups, salads)!

Tofu Ricotta

1. In a food processor, combine all ricotta ingredients. Process on low until thick and creamy. Transfer to a bowl and set aside.

Sumac and Ricotta Bucatini

1. In a medium-sized mixing bowl, whisk together the olive oil, garlic, sumac, zest and juice from 1 lemon, and ½ tsp kosher salt.
2. Cook the bucatini according to package directions until al dente (about 9 minutes). Once cooked, drain and reserve ½ cup pasta water.
3. Return the bucatini to the pot on low heat. Immediately stir in the olive oil mixture and ¼ cup pasta water. Toss until the pasta is coated in the sauce. Add more pasta water, if needed to help combine. Stir in half the tofu ricotta.
4. Serve bucatini with a dollop of more tofu ricotta, if desired, dash of sumac, black pepper, and fresh mint.

Frequently Asked Questions:

Can I make this recipe nut-free?

Definitely! Just substitute the walnuts for sunflower seeds in the vegan parmesan.

Where do I purchase sumac?

Most grocery stores will carry sumac! I found it at my local New Seasons – Whole Foods would most likely carry it.

Can I use other pasta?

I recommend any long pasta shape, such as spaghetti or fettuccini. Farfalle would also work. But to stay true to this recipe, bucatini is highly recommended and can be found at most grocery stores.

Can I cut back on oil?

For a “lighter” lower-fat version of this reciphttps://pin.it/1CFphhIe, you can cut back on 2-3 tbsp and still retain most of the flavor.

If you’re looking for more vegan pasta recipes, you’ll also love this Vegan Pesto Pasta Salad, this Roasted Vegetable Penne Pasta, and this Creamy Vegan Mac n’ Cheese.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!