Pasta With Tofu Ricotta And Tomato Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb extra firm tofu, rinsed, patted dry & well mashed
• 1/2 cup raw cashews (approximately 4 ounces)
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 -3 tablespoons minced fresh parsley or 1 tablespoon dried parsley
• 2 teaspoons dried basil leaves
• 2 teaspoons onion powder
• 1 teaspoon garlic granules
• 1/2 teaspoon salt
• 1 (16 ounce) can tomato sauce (or more)
• 1 lb medium pasta shell (or whatever type of pasta you prefer)

Recipe

• 1 in a food processor, blend together the cashews, lemon juice and olive oil until thick and creamy. (a vitamix works well for this.).
• 2 add the cashew cream to the mashed tofu along with the parsley, basil, onion granules, garlic granules and salt. mix well. set aside.
• 3 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.
• 4 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.
• 5 stir the reserved tofu ricotta into the hot pasta, tossing well until it is evenly distributed.
• 6 to serve, spoon pasta onto plate and spoon tomato sauce on top. enjoy!