Pasta with Tofu Ricotta and Tomato Sauce
Indulge in the perfect harmony of flavors with this hearty Pasta with Tofu Ricotta and Tomato Sauce! This plant-based recipe transforms simple pantry staples like firm tofu, marinara sauce, and nutritional yeast into a delightful, dairy-free twist on a classic Italian favorite. The creamy tofu ricotta, flavored with garlic, lemon juice, and dried herbs, pairs beautifully with al dente pasta and rich marinara. Ready in just 35 minutes, this vegan pasta dish is quick, satisfying, and packed with protein, making it an ideal weeknight meal. Garnish with fresh basil for an added burst of freshness, and dive into a comforting bowl of flavor-packed goodness! Keywords: plant-based pasta, tofu ricotta recipe, vegan tomato pasta, dairy-free Italian recipes.
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Recipe Information
Ingredients
- 12 oz Pasta (your choice, e.g., penne or spaghetti)
- 14 oz Firm tofu
- 3 tbsp Nutritional yeast
- 2 tbsp Lemon juice
- 1 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Dried basil
- 0.5 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
- 2 cups Marinara sauce (store-bought or homemade)
- 4 leaves Fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, prepare the tofu ricotta. Drain the tofu and pat it dry with a clean kitchen towel or paper towel.
Crumble the tofu into a food processor. Add nutritional yeast, lemon juice, olive oil, garlic powder, dried basil, onion powder, salt, and black pepper.
Pulse the food processor several times until the mixture has a ricotta-like consistency, scraping down the sides of the bowl as needed. Set the tofu ricotta aside.
In a medium saucepan, heat the marinara sauce over medium heat until warmed through, about 5 minutes.
Combine the cooked pasta, marinara sauce, and tofu ricotta in a large bowl. Gently toss until the pasta is evenly coated and the tofu ricotta is well incorporated.
Divide the pasta into serving bowls. Garnish with fresh basil leaves, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 30.7 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 808 mg | 62% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2620 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
