Naual Hansen

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Pasta and vegan riccota with herb seasoning


    This dish can be prepared and combined with different sorts of pastas such as: shells, tagliatelle, spaghetti, fettuccine, linguine, fusilli, etc. depending on personal choice. No matter which kind of pasta (excluding shells) you decide to use to prepare this dish – you will simply skip the stuffing process in this recipe.

    Vegan ricotta is usually homemade, it is vegan crumbled “cheese” rich in taste, with a deep and slightly sharp flavour (depending on the amount of salt and ground black pepper one uses to season it). It is seasoned with herbs and spices and is something that can be often found on a vegan menu because of high presence of vegetable proteins in it.
     Can be used as a filling for a pastry dough with spinach, as a topping over warm freshly cooked pasta, over cooked slices of potatoes, as a stuffing for a whole palette of vegetables (zuccinnis, aubergines, bell peppers, artichokes, etc.). 
    The recipe for this delicious dish can be found below the image section.


Pasta with vegan riccota and herb seasoning in tomato sauce
Prep Time 5 minutes
Cook Time 20 minutes


  • 250 gr of pasta shells or some other kind of pasta;

For vegan ricotta cheese:

  • 400 gr tofu;
  • 1.5 dcl vegan cream for cooking;
  • 1 tsp. of salt;
  • 1 tsp. of each: dried basil, oregano, onion powder and garlic powder;
  • 1 tsp. of ground black pepper.

Marinara sauce:

  • 1 medium-sized onion;
  • 2 tbsp. of olive oil
  • 320 gr of double concentrated tomato puree;
  • 2 dcl of water (and a bit more if necessary);
  • 1 tbsp. vegan cream for cooking;
  • 2 tsp. of brown sugar;
  • seasoning: some ground pepper, dried basil, garlic powder and salt, and fresh (or dry) thyme, by personal preference.

And some extra:

  • a bit of vegan grated cheese and vegan cream for drizzling over suffed shells.
  • some fresh thyme to sprinkle over the dish.


  • Crumble tofu by using a fork (or use a food processor), then add all of the rest of ingredients to it. Stir well. Set aside.
  • Prepare pasta shells according to instructions from the original package (you can make this delicious dish with another sort of pasta), drain out of water and set aside. If you decide to prepare shells then you should stuff them with vegan ricotta cheese and set aside.
  • Meanwhile, cook the marinara sauce: sautee onion with oil and add seasonings, fry briefly, then add the tomato puree and cook briefly. Add water and vegan cream to it and stir well. aLet simmer for about 7-10 minutes (increase or reduce quantity of water to get nice thick consistency).
  • Pour half of the sauce into a ceramic tray, set in stuffed shells and arrange them, (if you have used another sort of pasta simply put the pasta in and cover with vegan ricotta), top with sauce and place the rest of the sauce around. Sprinkle with a bit of vegan grated cheese and drizzle with vegan cream. Bake at 220 degrees briefly (max. 10 min.) until slightly golden in colour and cheese is melted. Drizzle with a bit of vegan cream and sprinkle with fresh thyme. Serve warm as main dish with seasonal salad.

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