Tofu Ricotta & Tomato Pasta (Vegan)
Cherry tomatoes, shallot, garlic and homemade tofu ricotta baked and combined with pasta of choice to make a creamy and easy dish of pasta made with whole ingredients.
Ingredients
- 5 cups cherry tomatoes OR grape tomatoes OR combination of both
- ½ recipe of my tofu ricotta (2 cups), link below
- 1 large shallot, sliced
- 1 clove garlic, minced
- 2 tbsp parsley, chopped, + more for garnish if desired
- ¼ cup olive oil
- Salt and pepper to taste
- 4 servings pasta of choice
Instructions
- Preheat the oven to 400ºF and set oven racks to middle-top.
- In a large and deep baking dish, add the cherry tomatoes, shallot, garlic and parsley.
- Dollop the tofu ricotta in the middle of the dish and spread it out slightly. Drizzle on the olive oil and seasoning with salt and pepper to taste.
- Bake for 30mins or until the tofu ricotta is golden brown and the tomatoes are bubbling.
- Meanwhile, Cook the pasta (with 1tbsp oil and a pinch of salt) according to package instructions. Drain and set aside.
- Remove the dish from the oven. Using a fork, gently crush the tomatoes and mix everything together. If the mixture is slightly watery, that is okay.
- Pour in the cooked pasta and mix well.
Notes
- You can reduce the olive oil to just 2 tbsp if you want less oil.
- When you’re crushing the tomatoes, the tomatoes may or may not burst and spill juice everywhere so beware!
- Click HERE for my Tofu Ricotta recipe.
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