Ingredients
Units
Scale
- 7 oz/200 g pasta of your choice (use GF if needed)
For the ricotta
- 2/3 cup / 85 g cashews (soaked overnight)
- 7 oz / 200 g extra firm tofu
- 1 lemon, juice + zest
- 1 tbsp rice vinegar
- 2-3 tbsp nutritional yeast
- 2 tbsp olive oil
- salt, pepper
For the balsamic roasted tomatoes
- 300 g cherry tomatoes
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- salt, pepper
Instructions
- Cook pasta according to package instructions. Drain, reserving some of the pasta water, and set aside.
- Place cherry tomatoes in a baking dish, drizzle with olive oil and balsamic vinegar, and sprinkle with salt and pepper.
- Bake for 25-30 minutes at 350°F/180°C, or until they are tender and just starting to burst.
- Meanwhile prepare your ricotta. Place soaked and drained cashews, tofu, lemon juice and zest, rice vinegar, nutritional yeast, olive oil, and a generous amount of salt and pepper into a blender or food processor. Blend until creamy, adding a little water as needed to adjust consistency. Taste and season, if needed.
- Add ricotta and roasted tomatoes to cooked pasta. Add some of the reserved pasta water, if needed. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes