GEMELLI WITH TRUFFLE TOFU RICOTTA & VEGAN MEATBALLS
This Truffle Tofu Ricotta & Vegan Meatballs Marinara Gemelli will definitely brighten up your weeknight dinners! This tantalizing recipe combines the aromatic essence of truffle-infused tofu ricotta with the hearty richness of vegan meatballs simmered in a luscious marinara sauce.
Ingredients
- * 1 package extra-firm tofu drained
- * 2 tablespoons olive oil
- * Salt and black pepper to taste
- * 1 teaspoon truffle oil or truffle powder
- * Nutritional Yeast
- *
- * 1 pound gemelli pasta cooked al dente
- * 2 cups marinara sauce store-bought or homemade
- * Fresh basil leaves for garnish
- * Vegan meatballs prepared
- * Aromatics onions & garlic
Instructions
- In a food processor, combine drained tofu, olive oil, minced garlic, fresh thyme leaves, salt, and black pepper.
- Pulse the mixture until it reaches a ricotta-like consistency.
- Add truffle oil or truffle powder for a delightful earthy flavor. Blend briefly to incorporate.
- Set the Truffle Tofu Ricotta aside.
- Sear Impossible Meatballs in a pan with olive oil in medium heat.
- In the same pan used for the meatballs, heat marinara sauce over medium heat until it reaches a low simmer.
- Drain the cooked gemelli pasta, reserving a cup of pasta cooking water.
- Add the cooked gemelli to the pan with the marinara and vegan meatballs. Toss to combine, adding pasta water as needed to reach desired consistency.
- Plate the gemelli pasta with vegan meatballs and marinara sauce and dallop some vegan ricotta.
- Garnish with fresh basil leaves and a sprinkle of vegan Parmesan if desired.