When I’m really hungry and want some quick and easy comfort food, I’ll often make vegan/gluten free pasta with 5 minute marinara. And when I want to take it to the next level, I make creamy tofu ricotta and a veggie to go with it!
I’ve been mostly gluten free for about 4 years now, and I’ve tried various gf pastas. My favorite is brown rice pasta, but you can sub a different pasta if you want or make a different veggie–I grabbed broccolini this time because it was on sale, but I also like making steamed spinach, roasted squash, etc.
If you’re in a rush, you could use a store bought pasta sauce1. To save time, make the marinara and tofu ricotta while waiting for the pasta water to boil, and steam the broccolini while the pasta is cooking.
This dish is delicious with vegan parm on top or even just nutritional yeast if you don’t have any on hand (or if you avoid nuts.)
If you try it, let me know what you think! Also, what are your favorite vegan pasta dishes? Let me know in the comments!
- 1 (14-ounce) package Fettuccine Style Brown Rice Pasta
- 1 bunch of broccolini (about 8 ounces)
- 1 (28-ounce) can fire roasted crushed tomatoes
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 teaspoon garlic granules (or powder)
- 1 teaspoon onion granules (or powder)
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup water
- 1 (14-ounce) package extra firm tofu
- 5 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 teaspoon garlic granules (or powder)
- 1 teaspoon onion granules (or powder)
- ½ teaspoon salt
- ½ teaspoon pepper
- Plant milk (if needed)
- Optional:
- Vegan Parm or nutritional yeast
- Red pepper flakes
- Extra lemon for broccolini
- Set water to boil according to pasta package instructions.
- While waiting for the water to boil, combine all marinara ingredients in a food processor and blend to desired consistency. Put the marinara aside in a bowl and rinse out the food processor.
- Drain tofu and add to the food processor along with the rest of the ricotta ingredients and blend until creamy, adding a little plant milk if it's too thick.
- Rinse broccolini and chop off thick stalks if needed.
- Once the water is boiling, add pasta and cook according to package instructions. (Usually 10-11 minutes.)
- While the pasta is cooking, steam the broccolini in a steaming basket or rice cooker. Alternatively, bring enough water to cover the broccolini to a boil in a pot or saucepan, add the broccolini, and boil for about 2 minutes. The broccolini should be bright green and still have a little crunch. Drain broccolini.
- When the pasta is done cooking, drain out the water and then add it back to the pot. Add the marinara and mix it together.
- Serve fettuccine with tofu ricotta and vegan parm, nutritional yeast, or red pepper flakes if desired. Serve broccolini on the side with salt and pepper and lemon juice.
I’ve found oil-free marinara at Whole Foods ↩
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