This is a fantastic way to enjoy tofu ricotta cheese. It’s great to add parmesan cheese (preferably a non-dairy one) into this recipe to enjoy a more cheesy flavour.
Ingrediants - Serves 4 as a main meal 6 as a starter
400g (14oz) penne
1 large broccoli, cut into florets
80ml (2½fl oz) extra virgin olive oil
3 cloves garlic, crushed
1 punnet cherry tomatoes, cut in half
4 tofu ricotta (see the recipe for Tofu Ricotta), cut into small pieces
4 tablespoons parsley, chopped
1 tablespoon sea salt
Cracked black pepper
1. Cook pasta in a saucepan of rapidly boiling water until it is al dente. Add the broccoli just before it has finished cooking to blanch.
2. While pasta is cooking, heat oil and garlic in a large saucepan over a medium low heat until it becomes a light golden colour. Add tomato and sauté for 1 minute.
3. Drain pasta and broccoli and add them to the garlic mixture with tofu ricotta cheese, parsley and salt.
4. Toss to combine and serve with a generous sprinkling of black pepper.
Tip
Gluten-free option: Use gluten-free penne pasta.