Epicurean Vegan

This is so light and flavorful that The Husband is already looking forward to the leftovers. The original recipe is from the latest issue of Sunset Magazine, but I made lots of changes. So really, I guess that means I was inspired by the recipe . . .

INGREDIENTS:

6 oz angel hair pasta

8 oz cremini mushrooms, sliced

1 leek, white and light green parts only, chopped

1 garlic clove, minced

Salt, to taste

1/2 C vegan ricotta (recipe below)

1/4 C toasted croutons, crushed (I made my own—see below)

1/3 C flat-leaf parsley leaves

4 Tbs olive oil, divided

Ricotta:

14 oz extra firm tofu, drained and pressed

1/3 C nutritional yeast

1/2 C to 1 C fresh basil leaves

1 tsp salt

1 tsp garlic powder

2 Tbs lemon juice

Croutons:

2-3 slices French bread, toasted, then chopped and crushed

DIRECTIONS:

To make ricotta: Combine all ingredients in a food processor and blend well. You’ll only need about 1/3 to 1/2 C, so either refrigerate the rest for a few days for another meal, or freeze it.

Cook pasta according to package instructions; reserve 1 cup of the pasta water, then drain. Heat 2 Tbs of the olive oil and add the mushrooms; cook until browned. Add the leeks and garlic and cook about 1-2 minutes. Season with salt. Toss the pasta with the mushroom mixture, reserved pasta sauce and remaining 2Tbs of olive oil.

Top with little dollops of the ricotta and some parsley. Enjoy!