Ingredients:
6 oz angel hair pasta
8 oz cremini mushrooms, sliced
1 leek, white and light green parts only, chopped
1 garlic clove, minced
Salt, to taste
1/2 C vegan ricotta
1/4 C toasted croutons, crushed
1/3 C flat-leaf parsley leaves
4 Tbs olive oil, divided
Ricotta:
14 oz extra firm tofu, drained and pressed
1/3 C nutritional yeast
1/2 C to 1 C fresh basil leaves
1 tsp salt
1 tsp garlic powder
2 Tbs lemon juice
Croutons:
2-3 slices French bread, toasted, then chopped and crushed
Cooking Procedures:
To make ricotta: Combine all ingredients in a
food processor and blend well. You’ll only need about 1/3 to 1/2 C, so
either refrigerate the rest for a few days for another meal, or freeze
it.
Cook pasta according to package instructions; reserve 1 cup of the
pasta water, then drain. Heat 2 Tbs of the olive oil and add the
mushrooms; cook until browned. Add the leeks and garlic and cook about
1-2 minutes. Season with salt. Toss the pasta with the mushroom mixture,
reserved pasta sauce and remaining 2Tbs of olive oil.
Top with little dollops of the ricotta and some parsley. Enjoy!
4 comments:
hmm.. will look for ricotta later if there is.. i'll surely try this one. :D
wow!! my husband's a foreigner so must try this recipe soon dear!! looks yummy as well! xx god bless http://tauyanm.blogspot.com/
I was thinking about making pasta next week and will definitely try this one. Can I replace the tofu with something else instead?
I'd love to experiment using angel hair pasta. Thanks for this. :)
http://www.dekaphobe.com/
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