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. Taste and season with salt and pepper to taste. Set aside.
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!
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.
Next, make your pasta according to package instructions.
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!
Lastly, add the cooked pasta into the garlic butter sauce and mix until all noodles are coated. Season with salt and pepper to taste.
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!
Serve immediately with more fresh basil!
Storage: Store in the refrigerator for up to 3 days.
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.
Garlic Butter Pasta with Whipped Tofu Ricotta
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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