BOWTIES WITH VEGGIES AND ROASTED GARLIC RICOTTA

INGREDIENTS:
Tofu-Ricotta:
14-oz pkg extra firm tofu, drained and pressed
1 tsp basil
1 tsp rosemary
1 tsp salt
1 tsp garlic powder
1/4 tsp black pepper
1/3 C nutritional yeast
2 Tbs lemon juice
Optional: 1/2 C Daiya Mozzarella shreds
The rest:
1 lb bow-tie pasta (any variety would be fine)
6 cloves of garlic (or more if you want)
Olive oil
1-1/2 C cherry tomatoes, halved
4-6 C fresh spinach, chopped
2 C mushrooms, sliced and sauteed
Salt and pepper, to taste
1/4 C reserved pasta-cooking water

DIRECTIONS:
To roast the garlic, preheat the oven to 425. Cut off
the tips of each garlic clove and place on a piece of
foil; drizzle with olive oil. Wrap up loosely in the
foil, place on a small baking sheet, and roast for about
30 minutes. Set aside and let cool.

Meanwhile, however, prepare your other ingredients.
To make the ricotta, combine all of the ingredients
in a food processor, but dont blend it yet until
the garlic is done. Youll want to add the garlic
cloves and blend everything together, along with
the 1/4 C of the reserved pasta-cooking water.
So until the garlic is ready, at least throw together
the ingredients to get started. Cook the pasta according
to package instructions while you saute the mushrooms
in a small pan with a teaspoon of olive oil. Chop your
spinach, slice those tomatoes, and finish off the
ricotta by adding the newly roasted garlic and water.
(For the garlic cloves, gently squeeze an end and the
skins should come right off, then discard).

Drain the pasta and rinse with hot water to remove
as much starch as possible. Return the pot to the
stove and over medium-low heat, add the spinach,
tomatoes, and mushrooms; saute with a smidgen of
water until wilted and heated through.

Add the pasta and ricotta and combine everything
thoroughly, season with salt and pepper, and enjoy!