This is so light and flavorful that The Husband is already looking forward to the leftovers. The original recipe is from the latest issue of Sunset Magazine, but I made lots of changes. So really, I guess that means I was inspired by the recipe . . .
Keep reading to look at her recipe.
6 oz. angel hair pasta
8 oz. cremini mushrooms, sliced
1 leek, white and light green parts only, chopped
1 garlic clove, minced
Salt, to taste
1/2 cup vegan ricotta (recipe below)
1/4 cup toasted croutons, crushed (I made my own—see below)
1/3 cup flat-leaf parsley leaves
4 Tbs. olive oil, divided
14 oz. extra firm tofu, drained and pressed
1/3 cup nutritional yeast
1/2 cup to 1 cup fresh basil leaves
1 tsp. salt
1 tsp. garlic powder
2 Tbs. lemon juice
2-3 slices French bread, toasted, then chopped and crushed
To make ricotta: Combine all ingredients in a food processor and blend well. You’ll only need about 1/3 to 1/2 cup, so either refrigerate the rest for a few days for another meal, or freeze it.
Cook pasta according to package instructions; reserve 1 cup of the pasta water, then drain. Heat 2 Tbs. of the olive oil and add the mushrooms; cook until browned. Add the leeks and garlic and cook about 1-2 minutes. Season with salt. Toss the pasta with the mushroom mixture, reserved pasta sauce and remaining 2 Tbs. of olive oil.
Top with little dollops of the ricotta and some parsley. Enjoy!
- Main Dishes, Pasta
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