Similar to the TikTok baked pasta trend, we are making a deliciously creamy baked tofu ricotta and tomato sauce tossed with your favourite pasta! This is for all of my whole-foods friends and for those looking to incorporate more plant-based foods into their meals!
To make this recipe, we are going to bake all of the ingredients (minus the pasta) at 400ºF for 30mins and combine with your cooked pasta of choice. In the sauce we have:
- Assorted cherry tomatoes
- Shallot
- Garlic
- Fresh parsley
- ½ of my Tofu Ricotta recipe
- Olive oil
- Salt and pepper
The simple combination of the ingredients to create a pasta sauce is genius. Kudos to whoever thought of this idea first.
I know I say this for most of my recipes but this recipe is not difficult to make. However, it will take some time to bake so I wouldn’t say it’s a quick meal. Don’t worry though, the wait is worth it because you’ll have a delicious one-dish pasta filled with creamy ricotta and juicy tomatoes!
Comment down below if you make this and be sure to leave a review with all of your thoughts on this dish!
Tofu Ricotta & Tomato Pasta (Vegan)
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.
