FARFALLE W/ "RICOTTA" AND SAUTÉED TOMATOES - VEGAN

FARFALLE W/

Yield 4 Large Bowls

Number Of Ingredients 16

1 Box Mini-Farfalle (make sure there is no egg in it)
For Tomato Topping:
2 cups cherry tomatoes, halved
2 cloves of garlic
Small handful of fresh basil
Just enough olive oil to sauté tomatoes (maybe a couple teaspoons)
For "Ricotta":
1 pkg Silken Firm tofu, pressed (I used Mori-Nu)
Juice of 1 small lemon
2 tsp olive oil
2 cloves of garlic
1/4 tsp salt
1/4 cup nutritional yeast
Small handful of finely chopped, fresh basil
2 tsp dried oregano
Large bowl for mixing and serving

Steps:

PREP: 1. Start by pressing tofu. Wrap tofu in a few papertowels, place on a cookie sheet, place another cookie sheet on top, and stack a few heavy books on top of that. Let it sit for about 20-30 minutes. 2. While waiting start halving tomatoes, chop garlic, slice basil for tomatoes (roll basil leaves and cut at a 45° angle), and finely chop basil for ricotta. 3. Begin boiling water for pasta. Add a little salt to the water. For ricotta: 1. Using your hands, crumble tofu in a large bowl. 2. Add lemon juice, garlic, salt & pepper, and basil. 3. Mush everything together until no tofu chunks remain and mixture is more the consistency of ricotta (about 2 minutes) 4. Add oil and nutritional yeast and mix together using a fork (the mix gets kinda sticky after you add the oil) 5. Set aside. At this point add pasta to boiling water, as the tomatoes won't take very long. For tomatoes: 1. Add oil to pan and heat. Add garlic, sauté about a minute, add tomatoes and sauté them until your pasta is cooked through (about 7 minutes.) Add basil last minute to keep its color. - Drain pasta, add to ricotta mixture, add tomatoes, and toss everything together. ENJOY your tasty vegan meal!!!