Thanks to the previous lasagna meal, I had a few ingredients leftover and I needed a fast and easy dinner to throw together. I had some tofu ricotta left, as well as two Field Roast sausage links, so it worked out beautifully. I wanted to make the ricotta more of a sauce, so I added some minced garlic and a bit of vegetable broth to thin it out. When I sauteed the Field Roast, some of the small crumbles got nice and crispy, creating a kind of crumbled bacon taste. Yum! Fresh tomatoes and parsley (basil would be great too) and the meal was ready in 15 minutes.
Rigatoni with Garlic-Ricotta & Field Roast
Prep time
Cook time
Total time
Thanks to the previous lasagna meal, I had a few ingredients leftover and I needed a fast and easy dinner to throw together. I had some tofu ricotta left, as well as two Field Roast sausage links, so it worked out beautifully. I wanted to make the ricotta more of a sauce, so I added some minced garlic and a bit of vegetable broth to thin it out. When I sauteed the Field Roast, some of the small crumbles got nice and crispy, creating a kind of crumbled bacon taste. Yum! Fresh tomatoes and parsley (basil would be great too) and the meal was ready in 15 minutes.
Author: Epicurean Vegan
Cuisine: Italian
Serves: 4
Ingredients
- 1 lb Rigatoni pasta
- 1 C tofu ricotta (see link above)
- 2 cloves garlic
- ¼ C vegetable broth (I used a tsp of Better Than Bouillon + water)
- 2 Field Roast sausage links, Italian Seasoning flavor
- 1 tomato, chopped
- ½ C parsley, chopped
Directions
- Cook the pasta according to package instructions.
- Mince the garlic cloves in a food processor, then add the ricotta and vegetable broth. Process 30 seconds, or until smooth. Transfer to a small saucepan and heat over medium-low heat until heated through.
- Meanwhile, saute the Field Roast in a skillet with a tad of olive oil.
- To serve, top individual servings of pasta with some sauce, Field Roast, tomatoes and parsley. Enojy!
