Creamy Vegan Ricotta Pasta
This Creamy Ricotta Pasta checks all the boxes for a satisfying, savory and delicious pasta. The ricotta is made from a blend of tofu, marinated artichokes, dill and seasonings, to make the sauce super creamy and with added protein!
Servings: 4 people
Ingredients
- 1/2 lb. pasta of choice
Ricotta*
- 14 oz. extra-firm tofu drained, squeeze out excess water
- 1/2 cup (packed) marinated artichokes drained
- 2 tbsp (packed) fresh dill fronds/thin stems, avoiding thick stems
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic granules
- Juice of 1 lemon
Remaining Ingredients
- 1/4 cup olive oil
- 1 small yellow onion finely chopped
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup (packed) sliced cherry or grape tomatoes
- 2 cups canned crushed tomatoes
- 1 1/2 tsp Italian seasoning
- 1 tsp garlic granules
- 1/4 cup shredded vegan parmesan optional
- 5 to 6 sliced fresh basil leaves for serving
- Red chili flakes for serving optional
Instructions
- Cook pasta in salted water according to package directions for al dente. Prior to draining, reserve 1/3 cup pasta cooking water.
- Meanwhile, add all Ricotta ingredients to a food processor and blend until nearly smooth.
- Preheat a large pan on medium heat. Add olive oil, onion, salt and pepper, stir, and let cook at medium-low for 8 to 10 min until just starting to brown. Add fresh tomatoes, stir, and cook another 5 min, stirring occasionally. Add crushed tomatoes, Italian seasoning, and garlic granules. Stir well and cook another 3 to 5 min.
- Add around 1 cup ricotta to pan (more or less to your liking), stirring it into the sauce. Cook another 2 to 3 min on low, at a very gentle simmer. Add cooked pasta, and vegan parmesan if using. Stir well to combine, serve and top with fresh basil leaves and red chili flakes if using.
Notes
*Extra tofu ricotta can be stored in an air-tight container in the refrigerator for 3 days. It makes a great topping for toast, or to mix into tomato-based soups and sauces.