Pasta With Tofu Ricotta and Tomato Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Mmmmmm. This recipe is a combination of Joanne Stepaniak's Unstuffed Shells from Vegan Vittles and Isa Chandra Moskowitz & Terry Hope Romero's Cashew Ricotta from Veganomicon. The cheese is a non-dairy dream. Creamy and rich. Ingredients:
1 lb extra firm tofu, rinsed, patted dry & well mashed |
1/2 cup raw cashews (approximately 4 ounces) |
1/4 cup fresh lemon juice |
2 tablespoons olive oil |
2 -3 tablespoons minced fresh parsley or 1 tablespoon dried parsley |
2 teaspoons dried basil leaves |
2 teaspoons onion powder |
1 teaspoon garlic granules |
1/2 teaspoon salt |
1 (16 ounce) can tomato sauce (or more) |
1 lb medium pasta shell (or whatever type of pasta you prefer) |
Directions:
1. In a food processor, blend together the cashews, lemon juice and olive oil until thick and creamy. (A Vitamix works well for this.).
2. Add the cashew cream to the mashed tofu along with the parsley, basil, onion granules, garlic granules and salt. Mix well. Set aside.
3. Place the tomato sauce in a small saucepan and heat until boiling. Then reduce the heat to low and cover saucepan with a lid to keep the sauce hot.
4. Meanwhile, fill a large pot with water and bring to a boil. Add pasta and cook according to instructions on package. Drain pasta and return it to the pot.
5. Stir the reserved tofu ricotta into the hot pasta, tossing well until it is evenly distributed.
6. To serve, spoon pasta onto plate and spoon tomato sauce on top. Enjoy!
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