Vegan Spaghetti with Ricotta Marinara
Ingredients
Tofu ricotta
- 1/2 block tofu
- 1/3 cup drained sun-dried tomatoes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- juice of 1/4 to 1/2 lemon or a bit of vinegar
Marinara sauce
- 1 onion
- 3 tablespoons oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 pint sliced cherry tomatoes
- 28 ounces crushed tomatoes
- 3/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
Preparation
Blend the tofu ricotta ingredients in a food processor.
In a saucepan, add finely chopped onion with 3 tablespoons oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper.
Cook until the onion is translucent.
Add 1/2 pint sliced cherry tomatoes and cook for 5 minutes.
Add 28 ounces crushed tomatoes, 3/4 teaspoon garlic powder, 1/4 teaspoon dried basil, and 1/4 teaspoon dried oregano, then cook partially covered for 10 minutes.
Taste and add more salt if desired.
Add some of the tofu ricotta to the marinara sauce.
Cook pasta according to package instructions
Toss the sauce with the cooked pasta and serve.
