Creamy Vegan Tuscan Pasta
Creamy Vegan Tuscan Pasta
3
A nutrient-dense, delicious and plant-protein friendly pasta dish.
Ingredients
- fresh garlic, 3 cloves roughly minced
- zucchini, 1 roughly diced
- grape tomatoes, 1 large handful
- evoo, for coating & cooking
- plant based pasta, 1 8 oz box (I used Sprout’s Chickpea Pasta)
- veggie broth, 2-3 cups
- lemon, 1 juiced
- fresh italian herbs, a bundle of basil, parsley, oregano (or any other italian herbs you have on hand)
- red chili flakes & pepper to garnish, optional to add some basil
The Cream (Tofu Ricotta)
- tofu, ½ block
- apple cider vinegar, 1 tbsp
- maple syrup, 2 tbsp
- lemon, 1 plus some zest
- salt, to taste
- water or veggie broth or liquify
Optional Plant Parm
- equal parts nutritional yeast & hemp seeds, ¼ cup or a little less
- 1 tsp each garlic powder & onion powder
- salt, to taste
Directions
Prepare the creamy tofu ricotta. Crumble tofu block and add into a food processor or small blender, along with ingredients. Add a pinch of lemon zest as well. Taste test to adjust. Then set aside to begin the one pot pasta.
Heat a medium size stockpot over medium low heat and generously coat the bottom with olive oil, plus a sprinkle of salt.
Once oil is heated, add in minced garlic and cook until fragrant. You can turn up the heat a bit now.
Add diced zucchini, stir and cook for 3-5 minutes.
Add whole grape tomatoes, continue to stir and cook until tomatoes soften. You can lightly press a spoon or fork to burst the tomato and leak the flavors into the sauce.
Add lemon juice, plus a sprinkle of salt and pepper —stir to combine.
Stir in pasta and cook for a minute or so, then add in 2 cups of veggie broth. You want the pasta completely submerged into the broth, but not with too much room at the top. Add another cup of broth, or more if needed.
Turn up the temp and cook pasta according to package instruction —add in a generous scoop of your creamy tofu ricotta You’ll want to save some more for serving. When you stir in the cream, you should achieve a beautiful tuscan orange-pink color.
Taste test pasta to make sure it is cooked and everything tastes to your desire.
Remove pasta from heat and serve. Top each serving with a scoop of creamy tofu ricotta, a sprinkle of red chili flakes and pepper.