Pasta With Tofu Ricotta and Tomato Sauce

Submitted 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."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4

ingredients

• 453.59 g extra firm tofu, rinsed, patted dry & well mashed
• 118.29 ml raw cashews (approximately 4 ounces)
• 59.14 ml fresh lemon juice
• 29.58 ml olive oil
• 29.58-44.37 ml minced fresh parsley or 14.79 ml dried parsley
• 9.85 ml dried basil leaves
• 9.85 ml onion powder
• 4.92 ml garlic granules
• 2.46 ml salt
• 453.59 g can tomato sauce (or more)
• 453.59 g 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!

Reviews

[free-free]

Made for NKOB Game - I <b>LOVED </b> 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 :) <b>FABULOUS</b> Thanks His daughter!!

 

[Annette NC]

We were not totally keen on this - it seemed a little bland. We added salsa to the top of ours. And, a friend suggested adding frozen chopped spinach, cherry tomatoes and Italian seasoning.