A couple months ago I found Kite Hill Cheese at my local Whole Foods and decided to get the Chive Cream Cheese Style Spread. The girls wanted to do the 21 Day Dairy Free Challenge and I thought it would be a great opportunity for them to try some new products. A great chance to also cut dairy from my oldest daughter’s diet as she has some issues with it and see if cutting it out will help. I have to say the cream cheese did not disappoint. Where others in the past were like oil this was delicious.
While at Natural Products Expo West I had the opportunity to try out many other Kite Hill products. If you follow me on Instagram I also posted from Expo about these “life changing cheeses”. For those who have a dairy allergy, those with a sensitivity, those cutting out dairy, or dairy free for any reason these are a must try! If even the cheese lovers in my family love them they have to be good! When I was vegan there was nothing really good for cheese options but I was ok without it. As I transitioned into a vegetarian lifestyle for medical reasons, and more “flexitarian” now, I realized I like cheese but it still doesn’t always like me. Not being able to eat soy cheese (eliminated soy for medical reasons) I wasn’t too bummed because I wasn’t a fan.
Forget the belly aches and tummy troubles that I would deal with I can totally get down with these delicious Kite Hill dairy free cheeses. So after being gone for over 2 weeks and I was out at the grocery restocking the fridge I had to get the Kite Hill Ricotta and I knew exactly what I wanted to make with it, a Lemon Ricotta Asparagus Pasta! We don’t eat pasta very often anymore but when we do it has to be good! I was craving pasta and asparagus and this totally hit the spot, even the girls came back for more! This is not as heavy as a Fettuccine Alfredo, but packed with flavor and freshness of asparagus that is a perfect pair as things start to warm up and bloom outside.
Again it goes without saying but I will say it again these are my own opinions. I purchase the products myself at Whole Foods and when I find a new product I (my family) love I get excited and want to share them with you. Also my recipes are meant to inspire, you can easily adjust the recipe to suit your nutritional needs/diet and make this with traditional ricotta cheese.
With a recipe I’m this excited about I have to share it on Meatless Monday! Yes it’s Meatless Monday once again and I hope you either link up with Deborah and I and share your meatless creation below or at least check out some of the links and get a little Meatless Monday inspiration! Check out what others are making and be sure to share and spread the Meatless Monday love. Cheers!
Lemon Ricotta Asparagus Pasta
Makes 4-6 servings
12oz pasta of choice, used pappardelle noodles
1 bunch, about 25 steams, fresh asparagus
8oz ricotta cheese (used Kite Hill, dairy-free/vegan Ricotta)
1/3-1/2c full fat coconut milk (used So Delicious Culinary Coconut Milk)*
1 clove of garlic
1-2 TBSP extra virgin olive oil
pinch of fresh ground nutmeg
sea salt and fresh ground pepper, to taste
*Increase to 1/2 cup if you want it creamier.
Preheat oven to 400F. Line a rimmed baking sheet with foil. Trim ends of asparagus and lay across prepared baking sheet. Slice shallot into slices about 3/16″ thick and lay on the prepared baking sheet with the asparagus. Drizzle asparagus and shallot with a little extra virgin olive oil or spray with evoo spray, season with salt and pepper. Cook asparagus for 20-25 minutes, turning once half way through. While the asparagus is cooking bring a large pot of water to a boil, being sure to salt water generously. In a small pan heat 1 table spoon of extra virgin olive oil, grate in garlic, and sauté. Whisk in coconut milk. Grate lemon and add in lemon zest to the coconut milk mixture, remove from heat. Remove asparagus from the oven, slice lemon that you used for zest and drizzle juice from the lemon over the asparagus. Drop pasta and cook according to package instructions, if using fresh pasta that only takes a couple of minutes it works best to do it now if using a dry pasta you may want to drop a couple minutes earlier. Cut asparagus into chunks about 1″ in length, slice shallot rings in half. Whisk in 4oz of the ricotta cheese into the coconut milk sauce. Season sauce with a little fresh ground nutmeg, sea salt, and pepper to taste. When pasta is ready drain, reserving some of the starchy cooking water. Toss pasta with the lemon ricotta sauce adding in a little of the starchy water if needed. Toss with asparagus and shallots. Plate and top with a little of the remaining ricotta cheese. Enjoy!
Spring is in the air and Lemon Ricotta Asparagus Pasta is for dinner tonight! #MeatlessMonday @MeatlessMonday #dairyfree Click To Tweet
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In sharing the Meatless Monday love I have also linked this recipe with The Fit Foodie Mama and Running on Happy‘s Meatless Monday link up!
Rebecca @ Strength and Sunshine
Totally want to try out Kite Hill one day! I’ve only heard amazing things!
Rebecca @ Strength and Sunshine recently posted…Cream Stuffed Strawberry Shortcake Cupcakes
It is so good! I had, and loved, their cream cheese before going to Expo West and everything I tried there was amazing!
Deborah @ Confessions of a mother runner
So I have to admit that cheese is the reason that I am not a vegan. I’ve not tried this dairy free cheese but looks delish and sounds like a great option for dairy free eaters. Have a great meatless Monday friend
Deborah @ Confessions of a mother runner recently posted…Grown Up Grilled Cheese & Baked Polenta Fries
For me the hardest thing was yogurt. This can easily be made with traditional ricotta as well. 🙂
Nicole @ Fitful Focus
I need to look into that Kite Hill! Is it soy and corn free, too?
Nicole @ Fitful Focus recently posted…How To Know If You Have IBS
Yes you do! Yep, here are the ingredients: almond milk (water, almonds), salt, enzymes, cultures.
OMG. I am pinning this recipe right now and picking up some asparagus at the farmers’ market soon to make it. I used to work at a little market in Virginia and we got fresh ricotta from a local creamery. It was delicious! Mmm I love spring and summer produce!
Thank you, hope you enjoy it! I can’t imagine working at a creamery, my oldest would be in heaven! My family can definitely tell the difference with fresh cheese, like cheese curds or mozzarella, compared to non fresh. In Ireland all the butter, cheese, and yogurt was fresh and it was amazing.
Wow, thanks for posting about this. I’m not a huge fan of soy. I can tolerate it in small doses. But I do LOVE cheese. And this looks yummy!
Thanks for linking up (and hosting!)
Rachel recently posted…Meatless Monday: Kale and Egg Muffin Pan Bake
These cheeses are soy free and so good, you will have to give them a try even the real cheese lovers in the family love this dish.
dixya @food, pleasure, and health
im always curious about new products too and this one sounds awesome!!! esp with lemon and asparagus.
Right there with you I walk the isles of the store to see what’s new. Haha! This is definitely a must try if/when you get a chance.
This sounds absolutely amazing!! I can’t wait to try it, Pinned 🙂 Thank you for hosting the Link-Up, Have a Great Week!
Angela recently posted…Sunday Fitness & Food Link-Up: Roasted Broccoli & Sweet Potatoes in Coconut Oil
Thank you, I hope you enjoy it! Hope you have a great week as well.
This looks really good. The lemon and asparagus are a good match. E will have to tryout kite hill cheese.
Thank you! They pair well together and with the cheese. Yes I hope you are able to give the cheese a try.
Carly @ FitLiving Eats
YUM! I love Kite Hill products and am super excited to try this pasta. It sounds so delicious and simple!
Thank you! I hope you enjoy it as much as my family and I did, it’s been requested twice since. I’m thinking of grabbing some other Kite Hill products tomorrow to try out (until use them all, since just taste testing at Expo doesn’t count).
Love asparagus in pasta and that this is dairy free! YUM! Thanks for linking up!
Annmarie recently posted…Forbidden Black Rice Mango Salad
Thank you Annmarie! Hope you’re enjoying your vacation!
Hi Sarah, What a lovely combination, pasta and ricotta they really go together, I would love to have with lemon and asparagus . This is really a healthy dish, I want to taste it now.
Sadhna Grover recently posted…CUMIN/JEERA BISCUITS AND A POST ON A SPICE-CUMIN
Thank you Sadhna.
rachel @ athletic avocado
Can’t believe this is dairy free! It looks delish and perfect for spring <3
rachel @ athletic avocado recently posted…Caramel Macchiato Overnight Oatmeal
Thank you, it’s real and it’s really delicious! Like I said even the “real” cheese lovers love it!
I haven’t made pasta in hella days, but this looks and sounds amazing! 😛 I never knew dairy-free ricotta existed!
Farrah recently posted…A trip to Davis
Thank you! Yes it’s new, well new’ish but this stuff is good!