Pasta with Tofu Ricotta and Tomato Sauce

Coarsely crumble the tofu and add to a blender with soy milk, nutritional yeast, lemon juice, olive oil and salt. Blend to a creamy, slightly coarse ricotta consistency.

• tofu: 200 g
• soy milk: 60 ml
• nutritional yeast: 2 tbsp
• lemon juice: 1 tbsp
• olive oil: 1 tbsp
• salt: ½ tsp

Cook pasta al dente, saving 100 ml of the water for the sauce

• pasta: 200 g

Heat olive oil in a large saucepan. Sautée the red onion over medium heat until translucent. Add the garlic and continue until fragrant.

• olive oil: 2 tbsp
• red onion: 1
• garlic: 4 cloves

Add tomato paste and roast for 1-2 min until dark red. Add reserved pasta water and soy cream. Mix well and continue to cook until slightly thickened. Add salt to taste.

• tomato paste: 4 tbsp
• soy cream: 60 ml

Add the cooked pasta to the sauce pan. Mix in part of the ricotta mixture

Divide onto plates and top with additional ricotta.