Farfalle w/ "Ricotta" and Sautéed Tomatoes
"Ricotta":
1 (12 ounce) package silken firm tofu, pressed (I used Mori-Nu)
juice of 1 small lemon
2 cloves garlic, minced
1/4 teaspoon salt and pepper
small handful fresh basil, finely chopped
2 teaspoons dried oregano
2 teaspoons olive oil
1/4 cup nutritional yeast
Pasta and tomatoes:
1 pound mini farfalle
2 teaspoons olive oil
2 cups cherry tomatoes, halved
2 cloves garlic, chopped
small handful fresh basil, sliced
1. Begin boiling water for pasta. Add a little salt to the water. For ricotta: Using your hands, crumble tofu in a large bowl. Add lemon juice, garlic, salt and pepper, oregano, and basil.
2. Mash everything together until no tofu chunks remain, and mixture is more the consistency of ricotta (about 2 minutes). Add oil and nutritional yeast and mix together using a fork (the mix gets kinda sticky after you add the oil). Set aside.
3. At this point add pasta to boiling water, as the tomatoes won't take very long. For tomatoes: Add oil to pan and heat. Add garlic, sauté about a minute, and add tomatoes. Sauté them until your pasta is cooked through (about 7 minutes.) Add basil last minute to keep its color.
3. Drain pasta, add to ricotta mixture, add tomatoes, and toss everything together. Enjoy your tasty vegan meal!!!
Source of recipe: After reading a few recipes online about vegan ricotta (http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=53) I got really hungry. I started playing around in the kitchen and this is what I came up with.
SO HOW'D IT GO?
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