VEGAN BAKED PASTA WITH TOFU RICOTTA
This vegan ricotta tofu baked pasta is perfect if you are looking for an easy, economical and delicious meal!
INGREDIENTS
FOR THE COOKED GNOCCHI
- 1 shallot, diced
- 3 garlic cloves, diced
- 1 28-ounce can chopped tomatoes
- 2 tablespoons of tomato paste
- 8 oz vegan ricotta *
- salt and pepper to taste
- 1 tablespoon Italian seasoning
- 1 16-ounce package of gnocchi
- 2 tablespoons of fresh parsley
- red pepper flakes to taste, optional
- 2 tablespoons of olive oil
- 2 cups of fresh tomatoes cut into quarters, I used pearl tomatoes
- 2 tablespoons of balsamic vinegar
- fresh basilic
FOR THE GARLIC ROSEMARY BREAD
- garlic powder
- vegan butter
- salt
- 4 slices of sourdough or 2 large slices
- dried rosemary
INSTRUCTIONS
First, heat the olive oil in a pot over medium heat. Add the shallot and a pinch of salt, pepper and red pepper flakes. Sauté for 60 seconds, stirring frequently.
Then, add the garlic, tomato paste and Italian seasoning to the pot. Stir to evenly coat and sauté another 30 seconds.
Add the fresh tomatoes, canned tomatoes and balsamic vinegar to the pot. Stir to combine. Lower the heat and simmer for 30 minutes, stirring frequently.
While the sauce is simmering, toss the vegan ricotta with the parsley and toss to combine.
When the sauce is ready, taste and adjust the seasonings as needed. ** Preheat the oven to 400 degrees and bring a pot of water to a boil. Cook the gnocchi according to the package directions and drain them.
Add the cooked gnocchi to the sauce and toss to combine. *** Spread spoonfuls of ricotta on top of the gnocchi and put them in the oven, uncovered. Bake for 10 to 15 minutes, until the ricotta begins to brown. Remove from the oven, cover and let cool slightly while you make the rosemary garlic bread.
Prepare the rosemary and garlic bread. Spread vegan butter on each slice of bread. Garnish with a pinch of garlic, rosemary and salt. Place on a baking sheet and toast the oven. Cook until golden brown (about 3-4 minutes). Remove from the oven and slice the bread.
Add the fresh basil and red pepper flakes to the gnocchi. Serve hot with Rosemary Garlic Bread. Happy Cooking Time.
