Tofu Ricotta and Parsley Oil Pasta
Ingredients
- 250g pasta (i used rummo bombardini rigati)
- 100g vegan ricotta (recipe below)
- 1 cup baby aubergines, halved
- 50g flat leaf parsley
- 2 cloves garlic
- salt and pepper
- cook the pasta according to package instructions.
- vegan ricotta
- 1 block tofu
- 1 – 2 tbsp nutritional yeast
- 2 tsp white miso
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Preparation
Blitz the parsley, olive oil, garlic, lemon juice and salt and pepper in a food processor to form a bright green sauce
Drain the pasta and add back to the pot
Toss in the roast aubergine
Pour the parsley oil over and stir gently to combine
Toss in a handful of ricotta and top with lemon rind and some more chopped parsley
Vegan ricotta
Block tofu
Tbsp nutritional yeast
Tsp white miso
Tsp garlic powder
Tsp onion powder
Salt + pepper, to taste
Juice of 1 lemon
