Morel and Mint Pasta
Ingredients
Spinach and Almond Cheese Ravioli
2 cups fresh spinach leaves, blanched and finely chopped
1 cup almond cheese (vegan), crumbled
1 garlic clove, minced
1/2 teaspoon dried rosemary
Salt and pepper to taste
30-40 fresh ravioli wrappers (store-bought or homemade)
Tofu Cream Sauce
1 cup silken tofu
1/4 cup fresh mint leaves
2 cloves garlic, minced
1 tablespoon nutritional yeast
1 tablespoon lemon juice
Salt and pepper to taste
For the Spring Vegetable
1 cup sweet yellow onions, thinly sliced
2 cloves garlic, minced
1 cup morel mushrooms, cleaned and sliced
1 cup fresh peas, shelled
1 cup asparagus, trimmed and cut into 1-inch pieces
1 zucchini, chopped into cubes
Handful of arugula leaves
1 teaspoon fresh rosemary, finely chopped
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste
Instructions
Prepare the Spinach and Almond Cheese Ravioli
In a mixing bowl, combine the finely chopped spinach, almond cheese, minced garlic, dried rosemary, salt, and pepper. Mix well to incorporate all the ingredients.
Lay out a ravioli wrapper and place a teaspoon of the spinach and almond cheese filling in the center. Brush the edges of the wrapper with water, then place another wrapper on top, pressing down to seal the edges. Repeat until all the filling is used.
Prepare the Mint and Tofu Cream Sauce
a. In a blender or food processor, combine the tofu, mint leaves, minced garlic, nutritional yeast, almond milk, salt, and pepper. Blend until smooth and creamy. Adjust the consistency by adding more almond milk if needed. Set aside.
Prepare the Spring Vegetable Medley
In a large skillet, heat olive oil over medium heat. Add the sliced onions and minced garlic. Sauté until the onions are translucent and fragrant.
Add the morel mushrooms and cook until they start to release their moisture and become tender.
Add the peas, asparagus, and zucchini slices to the skillet. Sauté for a few minutes until the vegetables are crisp-tender.
Stir in the arugula leaves and chopped rosemary. Season with salt and pepper to taste. Set aside and keep warm.
Cook the Spinach and Almond Cheese Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli to the boiling water and cook for about 3-4 minutes or until they float to the surface.
Using a slotted spoon, transfer the cooked ravioli to a plate and keep warm.
Gently reheat the mint and tofu cream sauce in a saucepan over low heat. Divide the cooked ravioli among serving plates. Spoon the vegetable medley over the ravioli. Drizzle the mint and tofu cream sauce generously over the dish. Garnish with fresh mint leaves, if desired.
