Recipe by Anna Johnson

“The Fit Vegan Ginger”

A delicious and warming dish, combining hearty white beans, rich and creamy artichokes, and tangy lemon ricotta mousse.

Serve with crusty bread and tomato basil soup. Bon Appetit!

 

• One package Spinach Angel Hair Miracle Noodles
• ½ cup canned white beans, drained and rinsed
• 2 canned artichoke hearts, sectioned
• ½ cup jarred marinara sauce Lemon Ricotta Mousse

• 1. 3 oz. water-packed firm tofu
• 2. 1 T fresh lemon juice
• 3. 1 tsp vinegar
• 4. Salt, to taste                                                                                         

 

1. Drain noodles and place in a small soup pot over high heat. Bring to a boil, and boil 3 minutes.

2. Reduce heat to medium and add white beans and marinara sauce. Stir well and cook over medium heat, stirring regularly, for 5-7 minutes.

3. Add sectioned artichoke hearts and stir. Cook an additional 5 minutes.

4. For mousse, combine all ingredients in food processor and blend until smooth, scraping sides as needed.

5. Serve pasta hot, topped with mousse and garnished with parsley flakes.