Kale & 'Ricotta' Pasta Salad (NF)
To keep your whole grain pasta interesting, you need to mix it up every now and then! This recipe features a creamy and protein-rich extra firm tofu ricotta and nutrient-packed kale to provide just the right fuel, while adding some variety to your whole grain pasta dishes. Extra firm tofu, made from soy, is known for its plant-based protein content while containing zero dietary cholesterol And superfood kale is off-the-charts in vitamins and goodness! Boring whole grain pasta need not apply!
1341 people are cooking this- Pasta (whole-grain or gluten-free)1 cup
- Kale1 bunch
- Garlic2 cloves
- Sunflower seeds1⁄4 cup
- Dried basil1 tsp
- Nutritional yeast1⁄4 cup
- Olive oil1 tbsp
- Water1⁄2 cup
- Extra firm tofu (14 oz)1⁄2 block
- Unsweetened Plant-Based Milk1 tbsp
- Salt & pepperto taste
- Cook the whole grain pasta according to the directions on the box.
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Produce Prep: Rinse the kale and chop it into tiny bite-sized pieces. Peel the garlic.
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Blend the sunflower seeds, dried basil, garlic, nutritional yeast, olive oil, and water in a high-powered blender or food processor. (Feel free to omit the oil for an oil-free version).
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In a bowl, mash the extra firm tofu with a fork. Pour the sunflower seed seasoning mixture over the extra firm tofu and stir to combine. (Depending on the water content of the extra firm tofu, your 'ricotta' may require extra liquid. Add olive oil and/or unsweetened soy/nut/rice milk for extra flavor and liquid, and salt to taste.)
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Add a little bit of water to a pot, pan or wok with a tight-fitting lid. Bring up to medium heat. Add kale and cover to cook for 2-3 minutes.
- Add the 'ricotta' mixture to the pan (pour it over the kale in the pan or wok), and then cover. Reduce heat to low and heat until the ricotta is warm throughout (3-5 minutes).
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Top the whole grain pasta with the kale and 'ricotta' mixture. Salt and pepper to taste. Enjoy!
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Kid-Friendly Tip: Some children prefer different food items to be kept separate from each other on a plate. It gives them more control over what they're eating, and it can be more appealing that way. Keep the kale on the side and let them taste the whole grain pasta with the 'ricotta' before slathering the 'ricotta' over their serving of whole grain pasta. They might just prefer the kale or 'ricotta' on the side.
Note: No kale at the store? Spinach, arugula or swiss chard can make this dish just as tasty.
