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Basil Ricotta

Makes about 3 cups | Ready in 10 minutes


    Basil Ricotta

    This recipe is to be used with Beet Fettuccine Alfredo with Basil Ricotta (pictured above).


    Basil Ricotta


    • 1 Tbsp olive oil
    • 1 large onion, coarsely chopped
    • 3 garlic cloves
    • 1 - 16 oz package extra-firm tofu, drained
    • 2 Tbsp lemon juice
    • 2 tsp sea salt
    • 1 tsp freshly ground black pepper
    • 2 cups chopped fresh basil


    Per serving:

    • calories27
    • protein2g
    • fat2g
    • carbs2g
      • sugar4g
      • fiber4g
    • sodium143mg



    In large skillet, heat oil over medium heat until shimmering. Add onion. Cook, stirring occasionally, for 5 to 7 minutes, until softened. Remove from heat.


    Transfer onion to food processor. Add garlic, tofu, lemon juice, salt and pepper. Process until smooth. Taste and adjust seasoning. Pulse in basil until well incorporated.


    Store in airtight container in refrigerator for up to 2 days.


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    This recipe is part of the Protein-packed pasta! collection.



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