🌿 Summer Pasta with Tofu Ricotta

Serve 6 | Light, fresh, and full of seasonal flavor!

Summer Pasta with Tofu Ricotta

Summer Pasta with Tofu Ricotta brings the best of the season to your table! Did summer creep up on you as fast as it’s slipping away? Same! When the long, cool spring disappeared, summer hit hard, so I never got my vegetables planted. To make up for it, I’ve made an effort to scout out local farmers' markets and small farms to find the freshest produce available. Even though time is tight, the reward is in bringing home what grew nearby, combining them with a few pantry ingredients, and turning it all into a delightful, seasonal meal. Summer Pasta with Tofu Ricotta is one of those meals!

A well-stocked pantry and fridge make cooking easy!

This vibrant, veggie-packed pasta dish is everything you want in a summer meal—light yet satisfying, simple yet bursting with flavor. It brings together the best of the season’s produce: sweet corn, juicy cherry tomatoes, and tender (and abundant!) zucchini, all simmered in a flavorful tomato sauce and tossed with your favorite pasta. But the real star here is the creamy, dairy-free tofu ricotta. Seasoned with savory spices and nutritional yeast, it adds richness and depth without weighing the dish down. Bonus! Tofu is a healthy source of plant protein with no saturated fat or cholesterol!

Sauteeing the vegetables for Summer Pasta with Tofu Ricotta

Whether you're feeding a hungry family or prepping for a week of easy lunches, this dish delivers comfort and nourishment in every bite. Plus, it’s plant-based, protein-packed, and comes together in under an hour—perfect for busy summer evenings or casual entertaining.

Serve it warm or at room temperature, topped with fresh basil and a generous scoop of tofu ricotta, and watch it disappear fast. This recipe is summer simplicity at its finest!

Let's get started!

What You'll Need

For the Pasta:

• 1 pound of your favorite pasta (ziti, penne, or farfalle work well)

• 2 medium zucchini, sliced into half-moons

• 2 cups corn (fresh or frozen)

• ½ teaspoon salt

• 1 cup cherry tomatoes, halved

• 3 garlic cloves, minced

• ½ teaspoon red chili flakes

• 1 (28-ounce) can tomato sauce

• A handful of fresh basil, torn or chopped

For the Tofu Ricotta:

• 1 block (14–16 oz) firm or extra firm tofu, drained

• ¼ cup nutritional yeast

• 2 tablespoons lemon juice

• 2 teaspoons onion powder

• ½ teaspoon garlic powder

• ¾ teaspoon salt

  
  

How to Make It

Cook the Pasta:

Sauté the Vegetables

Make the Tofu Ricotta

Assemble the Dish

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and return to the pot. Stir in tomato sauce and keep on low heat.

2. Sauté the Vegetables: In a large skillet, heat a splash of water over medium heat. Add the zucchini, corn, and salt. Cook for about 8 minutes, stirring occasionally, until the zucchini is tender. Add the cherry tomatoes, garlic, and red chili flakes. Cook for 2 more minutes.

3. Make the Tofu Ricotta: Press out excess water from the tofu. (Wrap the block in paper towels. Use your hands to gently press over the sink or lay the block on a flat surface the place a cutting board on top with a book or can of beans on top of it. Let it sit for about 5 minutes.) Unwrap the tofu and crumble the tofu into a food processor or mixing bowl. Add the nutritional yeast, lemon juice, onion powder, garlic powder, and salt. Blend in the food processor (or mash with a fork or potato masher) until the mixture resembles ricotta cheese—creamy but still a little textured. Taste and adjust seasoning as needed. Set aside.

4. Assemble the Dish: Spoon pasta into bowls. Top with vegetables. Add generous dollops of tofu ricotta on top or stir it through if you prefer it mixed in. Garnish with basil and enjoy.

   
   

🌱 Serving Suggestions

Serve warm or at room temperature for a perfect summer meal.

Add olives or capers for a briny twist.

Pairs beautifully with a crisp green salad and grilled bread.