Tofu Ricotta Bruschetta Pasta Bake

When your kids ask for “white noodles” for dinner and your neighbor brings you fresh from the garden tomatoes, what do you make? This pasta bake!

Will your kids eat it? Hopefully. Mine opted for the plain white noodles. 🙃

This is a secretly protein-filled pasta bake that is very versatile.

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I’m always looking for recipes that can come together fairly quickly to satisfy my gremlins, and all this this takes about 20 minutes to prep, 30 minutes to cook.

Step One: Start boiling a pot of water for your pasta (you’ll need enough for 16oz of pasta - or about 24 oz if you’re like me making extra plain pasta for picky food gremlins).

Step Two: Chop your tomatoes. I quartered mine

Step Three: Toss your tomatoes in olive oil, balsamic vinegar, garlic, nutritional yeast, salt & pepper. Set to the side.

Step Four: Your pasta is likely ready to be cooked to package instructions. Go ahead and get started on that.

Step Five: Pulse cashews in food processor until fine and crumbly. Add in tofu, nutritional yeast, Italian seasoning, salt, lemon juice & a cup of water from the cooking pasta. It will be a creamy, but not watery texture.

Step Six: After pasta is done boiling, drain and rinse. If you cooked extra pasta, take enough pasta to comfortably fill (but not overfill) a standard baking dish. If you cooked extra pasta to leave plain, don’t forget to set aside. Your “plain white noodle” gremlins demand it.

Step Seven: Pour in tomatoes and tofu cashew ricotta. Mix until all noodles are coated.

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