Tuscan White Bean Spinach-Artichoke Miracle Noodles with Lemon Ricotta Mousse

Tuscan White Bean	Spinach-Artichoke Miracle Noodles with Lemon Ricotta	 Mousse
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!
    • 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.


  • There’s no ricotta cheese in the sauce ingredients. That’s a misnomer. Otherwise I might try making it someday.

    Michelle McClintock
  • I really enjoy trying some of the recipes that are posted here but I have a request: please provide a “print button” to allow users to print a pre-formatted recipe.

    When I try to print using my browser’s print function, I get all sorts of unwanted info from this web page, which wastes ink and paper.

    Thank you!

  • Thank you so much for the fabulous recipes. This is helping me tremendously on my low carb diet… I appreciate this so much. Sincerely Freida

    Freida Meuwly

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