Laura's Vegan Table


  • 1 8oz. box of spaghetti (I used Explore Cuisine Organic Chickpea Spaghetti)
  • 1 1/2 cups tomato sauce (homemade or store bought)
  • about 4 oz. vegan mozzarella, sliced in small, flat pieces or shredded (I used a half package of Miyokos Vegan Mozz)
  • 1 cup blanched almond flour
  • 1/2 cup nutritional yeast
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3/4 cup unsweetened plant based milk (I used Oatly)
  • handful of fresh basil
  • olive oil for greasing

I am always looking to create new pasta dishes. Mainly because I just love pasta and Italian food; but pasta is also quick to make. I particularly love all of the legume pastas. They have the extra protein from lentils or beans, and even cook faster than traditional pastas. Keeping many varieties of the legume pastas on hand at all times has been super helpful when trying to make a healthy meal fast when you don’t have time to cook. They’re also helpful for anyone that is gluten free. Anyway, this is an interesting combination of pasta and pizza, which are most people’s favorite dishes. It was really fun to create and eat!


Heat oven to 350F and start cooking the pasta according to package instructions. In the meantime, make the almond ricotta cheese: add the almond flour, nutritional yeast, lemon juice, salt, garlic powder and oatmilk (or whatever plant based milk you prefer) to a bowl and mix well. Place in the fridge until the pasta is done cooking. When the pasta is done, drain and rinse and mix with the ricotta until well coated. Brush some olive oil on a parchment lined cookie sheet. Spread the pasta around to shape the pizza pie crust. Place in the oven for about 5 minutes. Take out and spread with the tomato sauce and cheese and bake for another 15 minutes. Add the basil in the last minute so it doesn’t burn. Season with more garlic powder, salt, pepper, red pepper flakes if needed.