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Monday, January 30, 2012

Angel Hair Pasta with Mushrooms and Ricotta Recipe

    Angel Hair Pasta with Mushrooms and Ricotta Recipe is an Italian food which is light and taste good.


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
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
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!


Sionee said...

hmm.. will look for ricotta later if there is.. i'll surely try this one. :D

MaryJane Tauyan said...

wow!! my husband's a foreigner so must try this recipe soon dear!! looks yummy as well! xx god bless

julie said...

I was thinking about making pasta next week and will definitely try this one. Can I replace the tofu with something else instead?

michymichymoo said...

I'd love to experiment using angel hair pasta. Thanks for this. :)

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