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pasta dish with fresh basil in brown ceramic dish with gray and blue checkered towel

garlic butter pasta with whipped tofu ricotta


  • Author: Nicolette
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This rich and creamy pasta with homemade whipped tofu ricotta is super simple, delicious and comes together in 30 minutes. It’s the perfect year round pasta dish!


Scale

Ingredients

TOFU RICOTTA

  • 1 cup raw, unsalted cashews
  • 1 block of silken tofu
  • 1/2 block of extra firm tofu 
  • 1/2 cup nutritional yeast 
  • 3 tablespoons lemon juice
  • 2 tablespoons basil, finely chopped
  • 1/2 teaspoon salt  
  • 1/2 teaspoon pepper 
  • 2 cups kale, finely chopped
  • 2 cups shiitake mushrooms, finely chopped
  • 1 shallot, diced 
  • 1 tablespoon tamari 
  • 1 teaspoon oil, for sautéing 

GARLIC BUTTER SAUCE 

  • 2/3 cup vegan butter 
  • 23 cloves garlic, minced
  • 46 fresh sage leaves 
  • 2 cups shiitake mushrooms, sliced 
  • 12 oz pasta 
  • fresh basil, for topping

 


Instructions

  1. Soak your cashews in hot water for 5 minutes. 
  2. Next, add the drained cashews, silken tofu, extra firm tofu, nutritional yeast, lemon juice, salt and pepper to a high speed blender. Blend until completely smooth. Then, pulse in the basil until combined. Set aside. 
  3. In a large skillet over medium heat, sauté the shallot, kale and shiitake mushrooms in a teaspoon of oil until soft and fragrant, about 3-5 minutes. Add in a tablespoon of tamari for saltiness! 
  4. Next, fold the sautéed kale, mushrooms and shallot mixture into the ricotta until combined. Place this ricotta mixture in the fridge to firm it up a bit while we make the garlic butter pasta. 
  5. Next, make your pasta according to package instructions.
  6. While the pasta is cooking, prepare the garlic butter sauce. To the same skillet used to sauté the mushrooms and kale, add the butter. Once melted, add in the minced garlic, fresh sage leaves, and shiitake mushrooms and cook about 5-8 minutes. Stir frequently to prevent the garlic from burning and turn down the heat if the garlic appears to be browning too quickly. After 5-8 minutes, the garlic should be fragrant and the butter may bubble and brown a bit. This is good! 
  7. Lastly, add the cooked pasta into the garlic butter sauce and mix until all noodles are coated. 
  8. Optional: you can also mix in 2-3 cups of the tofu ricotta with the noodles and butter sauce but I like to smear it on the bottom of the serving dish and place the garlic noodles on top! 
  9. Serve immediately with more fresh basil! 

Notes

  • You can use a food processor to make the tofu ricotta but it won’t be completely smooth. If possible, use an immersion blender after food processing to get it to that creamy, whipped like texture! 
  • You can use all extra firm tofu instead of silken tofu if needed. It may just be a bit thicker. 
  • You can substitute dried herbs but fresh is ideal. 
  • Category: Pasta
  • Method: Stovetop/Blender
  • Cuisine: Italian

Keywords: pasta, vegan pasta, butter sauce, butter noodles, tofu ricotta, vegan ricotta

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