---
title: Pasta with Tofu Ricotta and Tomato Sauce
tags:
  - main
  - pasta
  - quick
source:
  name: Philipp Steuer
  url: https://youtube.com/shorts/kz1aItQe8Uk
locale: en_US
diet: vegan
servings: 1
---

>> [auto_scale]: true
>> [duplicate]: ref

>> [define]: ingredients

>> [define]: default

= Ricotta

Coarsely crumble the @tofu{200%g}(pressed) and add to a #blender{} with @soy milk{60%ml}, @nutritional yeast{2%tbsp}, @lemon juice{1%tbsp}, @olive oil{1%tbsp} and @salt{1/2%tsp}.
Blend to a creamy, slightly coarse ricotta consistency.

= Pasta & Sauce

Cook @pasta{200%g} al dente, saving 100ml of the water for the sauce

Heat @olive oil{2%tbsp} in a #large saucepan{}.
Sautée the @red onion{1}(finely chopped) over medium heat until translucent.
Add the @garlic{4%cloves}(minced) and continue until fragrant.

Add @tomato paste{4%tbsp} and roast for ~{1-2%min} until dark red.
Add reserved pasta water and @soy cream{60%ml}.
Mix well and continue to cook until slightly thickened. Add salt to taste.

= Assemble

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

Divide onto plates and top with additional ricotta.