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Bowties with Veggies and Roasted Garlic Ricotta

September 30, 2013 by epicureanvegan

Bowties with Veggies and Roasted Garlic Ricotta -- Epicurean VeganI’m so happy there are some leftovers! The original recipe uses real ricotta, but not only did I make use my go-to ricotta recipe, I also added/omitted some ingredients. Ricotta cheese has so much fat it’s ridiculous (10 g/fat, 6 g/saturated fat) so even if you do eat dairy, I urge you to try my tofu-version that contains 5 grams of fat, and only 1 gram of saturated fat. Plus, you’ll also benefit from the protein and the no cholesterol! Also, if you think roasting garlic is a pain, it’s really not. It’s so easy to do and takes only 30 minutes, in which time, you can prepare all of your ingredients. Ideally, if you can roast the garlic and make the ricotta the day before, it will be even more flavorful by the time you make this dish. I think you’ll find this is a great main meal or side dish that will please even picky eaters.

INGREDIENTS:
Tofu-Ricotta:
14-oz pkg extra firm tofu, drained and pressed
1 tsp basil
1 tsp rosemary
1 tsp salt
1 tsp garlic powder
1/4 tsp black pepper
1/3 C nutritional yeast
2 Tbs lemon juice
Optional: 1/2 C Daiya Mozzarella shreds
The rest:
1 lb bow-tie pasta (any variety would be fine)
6 cloves of garlic (or more if you want)
Olive oil
1-1/2 C cherry tomatoes, halved
4-6 C fresh spinach, chopped
2 C mushrooms, sliced and sauteed
Salt and pepper, to taste
1/4 C reserved pasta-cooking water

Bowties with Veggies and Roasted Garlic Ricotta -- Epicurean Vegan

DIRECTIONS:
To roast the garlic, preheat the oven to 425. Cut off the tips of each garlic clove and place on a piece of foil; drizzle with olive oil. Wrap up loosely in the foil, place on a small baking sheet, and roast for about 30 minutes. Set aside and let cool.

Bowties with Veggies and Roasted Garlic Ricotta -- Epicurean VeganMeanwhile, however, prepare your other ingredients. To make the “ricotta,” combine all of the ingredients in a food processor, but don’t blend it yet until the garlic is done. You’ll want to add the garlic cloves and blend everything together, along with the 1/4 C of the reserved pasta-cooking water. So until the garlic is ready, at least throw together the ingredients to get started. Cook the pasta according to package instructions while you saute the mushrooms in a small pan with a teaspoon of olive oil. Chop your spinach, slice those tomatoes, and finish off the ricotta by adding the newly roasted garlic and water. (For the garlic cloves, gently squeeze an end and the skins should come right off, then discard.)

Bowties with Veggies and Roasted Garlic Ricotta -- Epicurean VeganDrain the pasta and rinse with hot water to remove as much starch as possible. Return the pot to the stove and over medium-low heat, add the spinach, tomatoes, and mushrooms; saute with a smidgen of water until wilted and heated through.

Bowties with Veggies and Roasted Garlic Ricotta -- Epicurean VeganAdd the pasta and ricotta and combine everything thoroughly, season with salt and pepper, and enjoy!

Bowties with Veggies and Roasted Garlic Ricotta -- Epicurean Vegan

Bowties with Veggies and Roasted Garlic Ricotta
 
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Ricotta cheese has so much fat it's ridiculous (10 g/fat, 6 g/saturated fat) so even if you do eat dairy, I urge you to try my tofu-version that contains 5 grams of fat, and only 1 gram of saturated fat. Plus, you'll also benefit from the protein and the no cholesterol! Also, if you think roasting garlic is a pain, it's really not. It's so easy to do and takes only 30 minutes, in which time, you can prepare all of your ingredients. Ideally, if you can roast the garlic and make the ricotta the day before, it will be even more flavorful by the time you make this dish. I think you'll find this is a great main meal or side dish that will please even picky eaters.
Author: Epicurean Vegan
Serves: 6
Ingredients
  • Tofu-Ricotta:
  • 14-oz pkg extra firm tofu, drained and pressed
  • 1 tsp basil
  • 1 tsp rosemary
  • 1 tsp salt
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • ⅓ C nutritional yeast
  • 2 Tbs lemon juice
  • Optional: ½ C Daiya Mozzarella shreds
  • The rest:
  • 1 lb bow-tie pasta (any variety would be fine)
  • 6 cloves of garlic (or more if you want)
  • Olive oil
  • 1-1/2 C cherry tomatoes, halved
  • 4-6 C fresh spinach, chopped
  • 2 C mushrooms, sliced and sauteed
  • Salt and pepper, to taste
  • ¼ C reserved pasta-cooking water
Directions
  1. To roast the garlic, preheat the oven to 425.
  2. Cut off the tips of each garlic clove and place on a piece of foil; drizzle with olive oil. Wrap up loosely in the foil, place on a small baking sheet, and roast for about 30 minutes. Set aside and let cool.
  3. Meanwhile, however, prepare your other ingredients. To make the "ricotta," combine all of the ingredients in a food processor, but don't blend it yet until the garlic is done. You'll want to add the garlic cloves and blend everything together, along with the ¼ C of the reserved pasta-cooking water. So until the garlic is ready, at least throw together the ingredients to get started.
  4. Cook the pasta according to package instructions while you saute the mushrooms in a small pan with a teaspoon of olive oil.
  5. Chop your spinach, slice those tomatoes, and finish off the ricotta by adding the newly roasted garlic and water. (For the garlic cloves, gently squeeze an end and the skins should come right off, then discard.)
  6. Drain the pasta and rinse with hot water to remove as much starch as possible. Return the pot to the stove and over medium-low heat, add the spinach, tomatoes, and mushrooms; saute with a smidgen of water until wilted and heated through.
  7. Add the pasta and ricotta and combine everything thoroughly, season with salt and pepper, and enjoy!
3.4.3177

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Filed Under: Dinners, Sides Tagged With: easy, Italian, mushrooms, Pasta, roasted garlic, spinach, tofu ricotta, tomatoes, vegan ricotta

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Comments

  1. luminousvegans says

    September 30, 2013 at 2:38 pm

    This looks like exactly what I need in my belly right now. Nothing beats a creamy, “cheesy” pasta dish for fall.

  2. A Wonderful Vegan Life says

    October 5, 2013 at 9:05 pm

    I can’t wait to try this recipe. It looks amazing. Well done.

    • epicureanvegan says

      October 7, 2013 at 2:53 pm

      Thanks! I hope you like it–it was a fav over here.

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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