Creamy Spinach Pasta with Tofu Ricotta (GF, V options)

It looks yucky, but it is tasty. I think if I make it again, I'll add some fresh basil, but that's it.

Source: The Plant Bowls | Serves: 2 | Time: 15 min

Ingredients

2 servings pasta (I made fresh vegan pasta, but you can buy dry GF pasta and keep it quick)

Tofu 'ricotta'

1 16oz block #tofu extra firm

4 tbsp nutritional yeast

1 tsp garlic powder

1 tbsp lemon juice

2 tbsp EVO

1 tbsp plant based milk

1 tsp salt

1 tsp black pepper

Sauce

3/4 cup #spinach

1/4 cup sunflower seeds

1/3 cup water

2 tbsp nutritional yeast

1 tsp salt

1 tsp black pepper

1 tsp garlic granules

Chilli flakes to garnish

Add Ons

Beyond Meat Hot Italian Sausage

Cherry #tomatoes, halved

Instructions

Add the sunflower seeds to a bowl and cover in boiling water, leave to soak.

To make the tofu ricotta break up the tofu into smaller chunks and add to the blender cup with the nutritional yeast, garlic granules, onion granules, lemon juice, olive oil, salt, pepper and plantmilk and blitz until a paste like consistency is achieved.

Boil the pasta in salted water until cooked through. Reserve some pasta water.

Wilt the spinach in the microwave or blanch in boiling water for one minute.

Drain the soaked sunflower seeds.

Add the wilted spinach to the blender cup with the soaked sunflower seeds, water, nutritional yeast, salt, pepper and garlic powder.

Blend until a smooth sauce is formed.

Stir the sauce through the pasta adding some extra pasta water if needed.

Serve up in bowls topped with addons and the the tofu ricotta, a drizzle of olive oil and some chilli flakes.