Pasta With Tofu Ricotta and Tomato Sauce

READY IN: 35mins
Recipe by His daughter

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.

Top Review by free-free

Made for NKOB Game - I LOVED this...I pressed my fresh tofu under a stack of books 'cause that is how I always prep it then seasoned it pretty much as suggested only adding a bit of fresh garlic, red pepper flakes, nutmeg and nutritional yeast...ended up letting it sit overnight in the fridge {- not planned but pasta was not going to happen that nite- worked out 'cause flavors set into "cheez" nicely}...used spinach penne and a homemade tomato sauce with tons of spice and veggie bits in it ...EXCELLENT DISH...I highly recommend this...I am not a big fan of "heavy" pasta and my husband is...this is a perfect compromise for us as it is all the flavor without the flubber :) FABULOUS Thanks His daughter!!

Ingredients Nutrition


  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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