Pasta With Spinach Almond Ricotta

Pasta With Spinach Almond Ricotta With Sundried Tomatoes


1 package of firm tofu⠀
1 cup raw almonds⠀
3/4 tsp salt⠀
4 tbsp nutritional yeast⠀
1/2 tbsp garlic powder⠀
1/2 tbsp onion powder⠀
1/4 tsp pepper⠀
3 cups chopped spinach⠀
1/2 cup unsweetened almond milk⠀


1. Preheat oven to 350 degrees F.⠀

2. Cook the pasta according to the package directions, drain and set aside.⠀

3. Mean while bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.⠀

4. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel.⠀

5. Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside.⠀

6. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain.⠀

7. In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed.⠀

8. In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down.⠀

9. Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasonings if needed.⠀

10. Grab baking dish and pour 2 cups of marinara sauce on the bottom, spreading sauce evenly.⠀

11. Grab a spoonful of ricotta spinach mixture and spoon it into the cooked pasta shells. Be generous with the filling and then place the stuffed shells in the baking dish.⠀

12. Once all shells are stuffed place into the oven & bake for 20 minutes. Enjoy!