DinnerItalian

Creamy Tomato & Basil Pasta with 'Ricotta'

Name: Creamy Tomato & Basil Pasta with 'Ricotta'
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian

Prep

15m

Cook

25m

Total

40m

Serves

Cal

620

“Indulge in a hug in a bowl with this rich and comforting pasta, proving that vegan dinners can be incredibly satisfying and utterly delicious!”

Indulge in a hug in a bowl with this rich and comforting pasta, proving that vegan dinners can be incredibly satisfying and utterly delicious! Inspired by Italian flavors, this easy-to-make creamy tomato & basil pasta with 'ricotta' comes together with just a handful of ingredients and yields 4 generous servings. At 620 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 40 minutes (15 min prep, 25 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.

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Instructions

1
Cook pasta according to package directions until al dente. Drain and set aside.
2
While the pasta cooks, prepare the 'ricotta': Crumble the pressed tofu into a food processor. Add nutritional yeast, lemon juice, minced garlic, and salt. Pulse until crumbly but still with some texture, resembling ricotta. Add 1-2 tablespoons of water if needed to help it blend, but don't make it smooth. Set aside.
3
In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
4
Add minced garlic, dried oregano, and red pepper flakes (if using) to the skillet. Cook for another minute until fragrant.
5
Pour in the crushed tomatoes and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
6
Stir in the full-fat coconut milk and fresh basil. Season with salt and black pepper to taste. Continue to simmer for another 5 minutes.
7
Add the cooked pasta to the sauce and toss to coat evenly.
8
Serve immediately, topping each plate with generous dollops of the vegan 'ricotta' and a sprinkle of fresh basil. Enjoy your delicious and comforting vegan dinner!

Per Serving

Nutrition Facts

620Calories

28gProtein

25gFat

75gCarbs

10gFiber

Pro Tips

This recipe packs 28g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.

High in fiber at 10g per serving, this dish will keep you full and satisfied for hours.

Use high-quality olive oil and fresh herbs for the most authentic flavor. Dried herbs work in a pinch but fresh makes a noticeable difference.

Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.

Serving Suggestions

Round out the plate with roasted seasonal vegetables on the side. Pair with fluffy rice, quinoa, or warm naan bread. Finish with a light dessert like fruit sorbet to end the meal. Finish with a sprinkle of vegan parmesan and fresh basil leaves.