Farfalle W Ricotta And SautÉed Tomatoes Vegan Recipes

FARFALLE W/ "RICOTTA" AND SAUTÉED TOMATOES - VEGAN

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!!!

FARFALLE WITH BABY SPINACH, WALNUTS, AND RICOTTA

Steps:

• Heat oil in large skillet over medium heat. Add walnuts and sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer nuts to small bowl; set aside. Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach in 3 batches and cook until wilted, about 10 minutes total.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3 tablespoons cooking liquid. Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts, spinach mixture, and pasta; toss to combine. Season with salt and pepper. Serve, passing Parmesan cheese separately.

EGGPLANT, TOMATO AND FRESH RICOTTA FARFALLE

Steps:

• In a colander, toss the eggplant with 1 teaspoon of salt and let stand for 10 minutes. Pat dry with paper towels.
• Meanwhile, in a large pot of boiling salted water, cook the farfalle until just al dente. Drain, reserving 1/2 cup of the cooking water.
• In a large, deep skillet, heat the vegetable oil until shimmering. Add the eggplant and cook over high heat, stirring occasionally, until tender and golden, about 5 minutes; transfer to a paper towel-lined plate. Wipe out the skillet.
• Heat the olive oil in the skillet over moderately high heat. Add the garlic and cook for 1 minute. Add the tomatoes, oregano, crushed red pepper and a pinch of black pepper. Cook, crushing the tomatoes, about 3 minutes. Add the farfalle, the reserved cooking water and the eggplant and cook over moderate heat, stirring, until the pasta is heated through, 3 minutes; season with salt.
• Transfer to bowls and sprinkle with the Parmesan. Top with the ricotta and basil and pass extra Parmesan at the table.

FARFALLE WITH CHICKEN, RICOTTA, SPINACH, AND PLUM TOMATOES

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, heat the oil in a saute pan over medium heat. Add the garlic and shallot and saute for 2 minutes. Add the chicken, wine, and tomatoes. Simmer for 5 minutes.
• Add the drained cooked pasta, spinach, ricotta, and cream. Season with salt and pepper and garnish with Parmesan.