Pasta with Rustic Tomato Sauce & "Ricotta Cheese"

The vegan ricotta cheese will blow your mind…

I know I say this often but I am very proud of this recipe. ;)

For those who do not know I work at a cute vegan cafe in the small town I currently live in. We make in house almond milk every morning and have a plethora of almond pulp; and you know me, I am all about using food scraps!

A few months ago I was making a vegan and gluten free lasagna for a friend who was in town visiting and wondered if I could possibly be able to turn almond pulp waste into a yummy dairy free “cheese”. To my surprise it worked, and has changed my life for the better ever since!

Now the pasta sauce has been a family recipe for many many years and I have spent many holiday seasons in the kitchen with my mom preparing it for Christmas dinner and giving it as gifts.

“We squish the tomatoes with love” she would say to me. And now I can’t make this recipe without saying it out loud to myself. Ah the magic of home cooking!

This is a really easy recipe that is perfect for a quick meal or if you’re cooking for a crowd. It will totally make it seem like you know what you are doing, even if you don’t.

I hope you enjoy :)

Ingredients: Pasta & Rustic Tomato Sauce

• Pasta of choice cooked to package instructions

• 1 20 oz can whole tomatoes (I like the cento brand)

• 2-6 cloves garlic minced

• 1/2 small onion finely diced

• 1 1/2 tsp salt

• 1/2 tsp pepper

• 1/4 tsp red pepper flakes

• 1 tsp Italian seasoning

• 1-2 tbs fresh basil (optional)

• 2 tbs olive oil

Directions:

In a sauce pan with the olive oil sauté the garlic, onion, and seasonings (except fresh basil) for 3-5 minutes.

Then gently crush the tomatoes with your hands into the pan, (you can also use a masher but its not as fun).

Allow sauce to cook on low for 30-45 minutes- stirring occasionally.

For the last 5-10 minutes add in your fresh basil.

Now on to the “cheese”!

Ingredients: Vegan Ricotta Cheese

• 1 1/2 cup very fine almond pulp (I use the pulp from homemade almond milk)

• 3-4 cloves minced garlic

• 1/4 cup nutritional yeast

• 1 1/2 tsp salt

• 1/2 tsp pepper

• 2-3 tbs olive oil

• Sprinkle red pepper flakes (optional)

• 1/4-1/2 cup water (depending on consistency)

Directions:

Blend together in small blender or nutribullet until well combined and has ricotta like texture.

Now assemble the pasta any way you’d like and top with the ricotta cheese and maybe some fresh basil.

Enjoy!