Pasta With Tofu Ricotta And Tomato Sauce Recipes

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!

Steps:

• First, heat a pot of boiling water and prep your ingredients. Dice the onion and chop the tomatoes in half.
• Add your pasta to a pot of boiling water and simmer until cooked. 10-15 minutes.
• Meanwhile, pat your tofu dry. Cut into small cubes and fry with 1 tbsp Olive oil for 5 minutes.
• Add paprika, cornflour, salt & pepper to the tofu and cook until crispy. Around 10 minutes.
• While the tofu and pasta are cooking you can make your sauce. Start by frying off your onion with 1tbsp Olive Oil until softened.
• Add the tomatoes and cook for 2 minutes.
• Then, add your passata, ketchup, dried oregano and basil as well as some salt and pepper to taste. Simmer until your pasta and tofu are ready.
• When the pasta is cooked. Drain and rinse. Add the sauce into the pasta and mix well.
• To serve, add the pasta to plates, top with the crispy tofu and garnish accordingly.

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.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
• Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet.
• Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C).
• Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil.
• Return baking sheet to the oven and bake for an additional 20 minutes.
• Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside.
• Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.

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.

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.

Steps:

• Bring a large pot of water to a boil for the pasta.
• Heat the oil over medium heat in a wide, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic and red pepper flakes or serrano. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes and thyme. Add salt to taste and a pinch of sugar. Cook tomatoes over medium heat, stirring often, until they have cooked down to a fragrant purée, about 10 minutes.
• Add chopped broccoli leaves or collards, which should still have some water on them from washing. Add salt to taste. Stir greens and tomatoes until greens have collapsed, then turn heat to medium-low and simmer for 5 minutes. Cover and simmer another 5 minutes. Add pepper, taste and adjust seasoning.
• Meanwhile, when pasta water comes to a boil, salt generously and add pasta. Cook until al dente, usually 10 to 11 minutes. Have ricotta in a small bowl near pasta pot.
• Stir 1/4 cup pasta water into ricotta and stir mixture into vegetables. Reserve about 1/4 cup pasta water. Drain pasta and toss with vegetable and ricotta mixture; add reserved water if desired. Add parsley, toss again and serve.