Ingredients
- 16 oz penne pasta
- 1 jar marinara sauce
- fresh basil garnish
- vegan parmesan cheese garnish
Tofu Ricotta
- 1 16 oz package extra firm tofu
- 1/4 c. macadamia nut milk I use milkadamia Unsweetened
- 3 Tbsp. nutritional yeast
- 1/2 c. fresh basil
- 1 Tbsp. dried oregano
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
Instructions
- Preheat oven to 375 degrees F.
- Boil pasta until just al dente. While pasta boils, make ricotta by blending all tofu ricotta ingredients in food processor until it’s all combined.
