Lemon tofu ricotta pasta with spinach

Method

1. Put a large pan of salted water on to boil. Zest the lemon and juice half of it, peel the garlic and pick the basil leaves.
2. Drain the tofu and crumble it into a bowl. Add the lemon zest and juice, nutritional yeast, 1 grated clove of garlic, 1 tablespoon of the olive oil and a good pinch of salt, then mash with a fork until it looks like crumbly ricotta.
3. Cook the gluten-free pasta in the boiling water for the time on the packet. Keep a mug of the cooking water, then drain.
4. Thinly slice the remaining garlic and warm it in the remaining oil in the empty pan for 1 minute, without letting it brown.
5. Add the spinach and a splash of cooking water and stir until wilted, about 1 minute. Put the pasta back in the pan.
6. Add the tofu ricotta with 3 to 4 tablespoons of cooking water and toss gently until creamy. Season with black pepper.
7. Tear the basil over the top and serve.

Tip Pat the drained tofu dry before crumbling, or the ricotta turns watery. Any left over is good on toast the next day.

Photo made with AI.

From Nosha · nosha.app