Pasta With Tofu Ricotta And Tomato Sauce Food
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
- Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
- Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
PASTA WITH TOFU RICOTTA AND TOMATO SAUCE
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.
Provided by His daughter
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor, blend together the cashews, lemon juice and olive oil until thick and creamy. (A Vitamix works well for this.).
- Add the cashew cream to the mashed tofu along with the parsley, basil, onion granules, garlic granules and salt. Mix well. Set aside.
- 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.
- 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.
- Stir the reserved tofu ricotta into the hot pasta, tossing well until it is evenly distributed.
- To serve, spoon pasta onto plate and spoon tomato sauce on top. Enjoy!
Nutrition Facts : Calories 708.8, Fat 21.5, SaturatedFat 3.8, Sodium 913.9, Carbohydrate 104.2, Fiber 7.3, Sugar 9.4, Protein 28.7
TOMATO TOFU BASIL PASTA
Healthy, easy, and light, this pasta is a great summer evening treat!
Provided by KatieDB
Categories Main Dish Recipes Pasta
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain, reserving 2 cups of the water.
- Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
- Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.
- Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.
- Remove saucepan from heat; add drained penne. Stir cheese and basil through the pasta mixture; season with salt and pepper.
Nutrition Facts : Calories 699.1 calories, Carbohydrate 114.9 g, Cholesterol 5.9 mg, Fat 16.6 g, Fiber 6.1 g, Protein 26.8 g, SaturatedFat 3.5 g, Sodium 119.7 mg, Sugar 5.3 g
DELICIOUS AND SIMPLE RICOTTA AND TOMATO PASTA SAUCE
I just love this recipe! Mum used to make this for us when we were kids. It's apparently a traditional Roman dish, great for vegetarians and very easy and quick to whip up, an awesome dish with a real 'rustic' feel to it! The kids will love it! It is to be served on top of steaming, hot pasta...wholemeal pasta works quite well with this recipe too! Enjoy!
Provided by LovelyRitaMeterMaid
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes.
- While pasta is on the go, finely dice your onion and crush your garlic.
- In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
- Add the ricotta to the pan, and stir through the onions and garlic well.
- At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
- Mix well and let simmer gently for 10 minutes.
- Drain pasta.
- Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
- Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.
Nutrition Facts : Calories 762.9, Fat 22.2, SaturatedFat 11.5, Cholesterol 64.9, Sodium 979.2, Carbohydrate 107.8, Fiber 6, Sugar 8, Protein 32.5
PASTA WITH RICOTTA AND SUN-DRIED TOMATOES
I absolutely love this quick and easy creamy pasta!
Provided by Michelle Finley Baker
Categories Pasta and Noodles Pasta by Shape Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
- Cook sun-dried tomatoes in a large skillet over medium heat for 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese. Mix in parsley and basil. Toss in pasta and mix to combine.
Nutrition Facts : Calories 745.3 calories, Carbohydrate 98.8 g, Cholesterol 51.8 mg, Fat 28.1 g, Fiber 6.6 g, Protein 29.7 g, SaturatedFat 13.4 g, Sodium 376.7 mg, Sugar 4.2 g
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