Orecchiette with Sun-dried Tomato & Artichoke Tofu Ricotta

Creamy, rich, and completely vegan pasta made with tofu ricotta for a quick and easy satisfying meal!

  • Servings
  • Prep Time
    5 Min
  • Cook Time
    25 Min

Cooking Directions

Tofu Ricotta:

  • Blend tofu ricotta ingredients in a food processor, maintaining bit of texture. Set aside.

Creamy Marinara Sauce:

  • Add oil to a large saucepan. Once hot, add onion and cook for 8 to 10 min until translucent, adding bit of water if needed to prevent too much burning.
  • Add garlic, cook another minute. Add tomatoes and balsamic vinegar and cook partially covered for about 15 min.
  • Transfer to a blender (optional) and carefully blend. Add back to saucepan with remaining ingredients, simmer gently for another few minutes. Add sauce to cooked pasta and top with tofu ricotta.

This recipe was created by @janetsmunchmeals.

In this Recipe


Tofu Ricotta:

  • 1 pkg. House Foods Tofu Firm, drained and pressed dry
  • ¼ cup marinated sun-dried tomatoes (packed)
  • ¼ cup marinated artichokes (packed)
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. garlic powder
  • Juice of 3/4 large lemon
  • 2 Tbsp. fresh parsley, packed

Creamy Marinara Sauce:

  • 1 onion diced
  • 3 Tbsp. olive oil
  • 5 cloves garlic minced
  • 1 28 oz. can crushed tomatoes
  • 2 tbsp. balsamic vinegar
  • ½ cup oat milk
  • 1 - 1½ tsp. salt
  • ½ tsp. pepper
  • 3/4 lb. cooked orecchiette

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