Lindywell

Lemon “Ricotta” Rigatoni

Servings

4people

Servings

4people

Ingredients

1tbsp extra virgin olive oil
½ small white onion, chopped
2cloves garlic, chopped
1340g block tofu, extra firm
¼cup nutritional yeast
1tbsp lemon zest
3tbsp lemon juice
1tbsp white miso, optional
½tsp sea salt
¼cup sunflower seeds
1tsp black pepper
8oz rigatoni pasta, cooked al dente according to package directions, gluten-free if preferred

Instructions

Heat the oil in a nonstick frying pan over medium heat. Cook the onions and garlic for 6 to 8 minutes, or until fully cooked and translucent.
Transfer the cooked garlic and onions to a food processor or blender. Add the tofu, lemon zest, lemon juice, miso, and sea salt, blending to combine.
Toss ½ of the sauce with the cooked pasta, and top with sunflower seeds, black pepper, and additional lemon zest. Serve and enjoy!
Note: this makes more sauce than you’ll need – save it for leftovers, make it into a lasagna, or stir into your family’s mac and cheese!

Recipe Notes

This makes more sauce than you’ll need – save it for leftovers, make it into a lasagna, or stir into your family’s mac and cheese!