Vegan Spicy Tomato Basil Shells
Light spicy tomato basil sauce tossed with pasta shells and served over some vegan whipped ricotta.
Servings: 4
Calories: 485kcal
Ingredients
Vegan Whipped Lemon Garlic Herb Ricotta
- 1/2 Block(7-8oz.) Extra firm tofu
- 2 Cloves Garlic
- 2 Tablespoons Nutritional yeast
- 1 teaspoon Italian seasoning
- 1 teaspoon Lemon juice
- 1/4 Cup Non-dairy milk, unsweetened I used soy milk
- A Pinch of Salt and pepper
Vegan Spicy Tomato Basil Shells
- 12 Ounces Pasta shells, medium or large(gluten-free if desired)
- 3 Tablespoons Olive oil
- 1/2 a Yellow onion, diced
- 4 Cloves Garlic, chopped
- 1/2 Cup Red wine, vegan
- 1 Tablespoon Tomato paste
- 1 teaspoon Italian seasoning
- 1/4-1/2 teaspoon Red pepper flakes
- 14 Ounces Crushed tomatoes, canned
- 1 Cup Fresh basil, chopped
- Salt to taste
Instructions
- Make the vegan ricotta first. Drain the tofu and squeeze the half block over the sink to get some of the liquid out. Then add it to a food processor.
- Add the remaining ricotta ingredients and blend in the food processor until completely smooth. I like to let it go a little longer so it is nice and whipped. Set aside.
- Cook the pasta shells according to package directions. Drain when al dente.
- While the pasta cooks, make the sauce. Heat the olive oil on medium high in a large non-stick skillet. Add the onion and garlic.
- Sauté, reducing heat as needed until the onion is translucent. About 3-4 minutes.
- Now, add the red wine and the tomato paste. Stir to combine everything. Reduce heat to medium low and simmer for 5-6 minutes or until most of the wine has been absorbed by the onions.
- Add the Italian seasoning, the red pepper flakes(either 1/4 tsp or 1/2 depending on how spicy you want it), and a pinch of salt. Stir to combine.
- Next, pour in the crushed tomatoes and stir everything. Simmer for another 5-7 minutes.
- Add the fresh basil right at the end and stir into the sauce. Taste and adjust seasonings.
- Once the pasta is done, add it to the skillet with the sauce and toss to coat.
- Serve with a little bit of the ricotta you made at the bottom of a bowl. The shells on top of that, and top with the extra basil and vegan Parmesan if desired.
Nutrition
Calories: 485kcal | Carbohydrates: 98g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Sodium: 182mg | Potassium: 771mg | Fiber: 7g | Sugar: 9g | Vitamin A: 704IU | Vitamin C: 14mg | Calcium: 117mg | Iron: 4mg