I love pasta! I worked on this recipe for three weekends in a row. I think I'm finally ready to share it with my friends. This is a fun, yet very simple, recipe that could please your family or your guests. It's fully plant-based, but you actually wouldn't notice much difference. The base for the vegan ricotta is silken tofu, a soft and creamy type of tofu that blends nicely with different flavors. Nutritional yeast adds a slight taste of cheese to the vegan ricotta. Basil, oregano, and lemon juice work together to create an amazing blend of flavor.
- 2 14-oz packs organic silken tofu, liquid drained
- 6 garlic cloves, crushed
- 4 tbsp green onions, finely chopped
- 2 tsp fresh lemon juice
- 4 tsp nutritional yeast
- 2 tsp dried basil
- 2 tsp dried oregano
- salt and black pepper to taste
- 1 tsp olive oil
- 8 oz fresh spinach, roughly chopped
- 6 cups marinara sauce
- 12 oz jumbo shells
- fresh basil for garnish
Making "Ricotta"
In a medium bowl mash silken tofu using a potato masher. Add garlic, onions, lemon juice, nutritional yeast, basil, and oregano. Mix everything well and season with salt and black pepper to taste. Refrigerate for 20 minutes to allow the flavors to combine.
Sauteing Spinach
Heat olive oil in a medium skillet on medium heat. Add fresh spinach and saute for 5 minutes occasionally stirring. The spinach should wilt but maintain its bright green color. Remove from the heat and allow to chill.
Stuffing the shells
Preheat oven to 375F. Cook jumbo shells according to package instructions, al dante. Allow to chill enough so that you can handle them without burning yourself. Combine the tofu mixture with spinach. Spray a large shallow baking dish with cooking spray. Pour the marinara sauce into the dish. Stuff each shell with a generous amount of the tofu "ricotta" and spinach mixture. Arrange shells in a baking dish. Cover with tin foil and bake for 25-30 minutes or until the shells are heated through and the sauce is bubbling. Serve hot garnished with fresh basil.
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