Lemon Tofu Ricotta Pasta

I love Trisha Yearwood!! I have her to thank for today's post. I was watching her show on the Food Network over the Christmas holiday, and she made a lasagna with tofu ricotta. Hello!! Why have I not thought of this before? If it is good enough for Garth Brooks, I knew the Hubs would like it. Like I said, I love her…. So I have used her recipe for the ricotta and turned it into a pasta dish that pleased the Hubs. I didn't tell him I used tofu until after he ate it… I may or may not have told him it was cheese. Oops!

I can't wait to utilize this ricotta recipe for lots of future meals. For those of you who are skeptic of tofu, all it is curdled soy milk. Think cheese!! The health benefits are endless. If you don't believe me, check it out here. It is gluten free, diary free, and a wonderful vegetarian option!  

Of course you can always use real dairy ricotta if you don't want to make the tofu ricotta. 

According to the wonderful Trisha Yearwood, the tofu ricotta recipe yields about 2 1/2 cups of cheese and should keep in the fridge in an airtight container for at least a week. 

Believe me now? Just give this recipe a try and I promise you will become a fan! 

Ricotta Printable Recipe Here

Lemon Tofu Ricotta Recipe Here 

Lemon Tofu Ricotta Pasta

DF

Ingredients: 

1 cup tofu ricotta cheese (recipe below) (can always substitute real, skim ricotta)

12 oz fettuccine (or your favorite spaghetti like GF pasta)

1 lemon, juice and rind 

1/4 t  salt 

pinch of pepper

1/4 t crushed red pepper 

1 bell pepper

4 cloves garlic 

3 cups fresh spinach

1 T olive oil

What to do:

Cook pasta according to package directions, reserving about a cup of the cooking water.

While your pasta is cooking, in a medium bowl combine tofu ricotta, juice and rind of your lemon, salt, pepper, and crushed red pepper. 

Chop your bell pepper.

Mince your garlic.

In a large skillet, heat olive oil over medium heat. 

Add in the bell pepper and garlic. Sauté for about 5 minutes. 

Lower the heat to low and add your cooked pasta, spinach, ricotta mixture, and reserved pasta water to the large skillet. 

Cook just long enough for the spinach to wilt. I like to use tongs to toss everything together.

Grab a fork and dig in!

Tofu Ricotta Cheese

DF/GF

Ingredients:

1/4 cup raw cashews

14 oz extra firm tofu

1/4 cup nutritional yeast

3 T olive oil

2 T fresh basil

pinch of salt and pepper

What to do:

First thing we need to do is is get the tofu pressed and drained. Wrap your tofu in paper towels. Place a heavy skillet (cast iron works best) on top of the tofu. Let it sit on the counter for an hour to allow all the moisture to drain out. 

After an hour, the paper towel will have soaked up all the water.

Chop your basil.

Add your cashews into a food processor and grind them up.

Crumble your drained tofu into the food processor.

Add in the nutritional yeast, olive oil, basil, and salt and pepper. 

Process a few seconds longer to mix all the ingredients together. 

Store in an airtight container for at least a week. 

Thanks Y'all!

-Wise Wife

Tomato Basil Chicken Pasta

I have to tell y'all, this dish is delicious. It is loaded with flavor without being bogged down with heavy sauce or cream. You could eat this chicken alone with a few veggies, or serve over your favorite pasta. The later is how I opted to serve it. If you need a little more green, add a side salad and you have a meal!

This meal comes together quickly and will please even your picky eaters. You can easily add a few more chicken breasts to this recipe to serve a larger family. Sorry for the scarce posts this week. Hubs and I were out of town this past weekend for a wedding. It was a wonderful, lakeside ceremony with a tented outdoor reception. Mallory, the bride was gorgeous and super relaxed! I asked her half way through the reception if she was having the time of her life. Her response, "absolutely!" Love her and I was so glad I was able to be a part of such a special occasion in her life.

The Hubs and I

Beautiful bride, Mallory!

Gorgeous sunset with Hubs and Sarah

Mr. and Mrs.

Program girls ready to work!

All of that being said, I was exhausted after a 5 hour drive so I have been opting for quick and easy dinner options this week. Good thing that's what I am best at! :) 

Printable Recipe Here

Tomato Basil Chicken

GF/DF

Ingredients:

2 boneless, skinless chicken breast

2 T extra virgin olive oil

1 pint cherry tomatoes

2 cloves garlic 

4 T dairy free butter substitute

1/2 cup fresh basil

1 small can black olives (optional)

garlic powder

salt and freshly ground black pepper

What to do:

Slice your tomatoes in half lengthwise.

Chop your basil.

Drain your black olives.

Mince your garlic.

Sprinkle one side of your chicken with salt, pepper, and garlic powder.

Heat olive oil over medium heat in a large skillet.

Once the oil is super hot, place your chicken, seasoned side down, in the skillet. Cook your pasta according to package directions while your chicken cooks in the skillet.

Sprinkle the top side with salt, pepper, and garlic powder. 

Allow the chicken to cook for 3-5 minutes, depending on how thick your breasts are. You want the chicken to be about 1/2 way through. 

Flip the chicken and continue cooking until cooked all the way through. 

Remove the chicken and set aside to rest.

In the same skillet you cooked the chicken, add tomatoes, basil, garlic, olives, and butter substitute. 

Stir all together and lower the heat. Sprinkle with a little salt and pepper.

Bring to a slight simmer and allow to cook until the tomatoes begin to break down, about 5-7 minutes. 

Add your cooked pasta to the hot skillet and give it all a good stir. 

Slice your chicken breasts.

Serve your chicken over your pasta and grab a fork!

Thanks Y'all!

Wise Wife