Orecchiette with Sun-dried Tomato & Artichoke Tofu Ricotta

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

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.