Fody’s Sun-Dried Tomato Pasta with Tofu Ricotta & Spinach Salad

1. To start your low-FODMAP sun-dried tomato pasta, salt your pasta water and cook it according to the package directions, adding around 2 tbsp of kosher salt to the pasta water. Cook until al dente, drain and transfer to a serving bowl. 
2. While the pasta cooks, add all the ingredients for the homemade tofu ricotta to a food processor. Blend until the mixture is nearly smooth. Transfer the tofu ricotta to a mixing bowl.
3.  Add Fody’s garlic oil and spinach to a large pan on medium heat. Cook for 1-2 minutes, stirring often until just wilted. Transfer the spinach to a mixing bowl and gently stir into the tofu ricotta to combine. 
4. Add marinara to a large pan. Note: You can use the same pan you used to cook the spinach. Warm the sauce over medium-low heat until it’s gently simmering. Pour it over the pasta and stir well. Add dollops of tofu ricotta over pasta. Partially stir in the ricotta. Top with fresh parsley.
5. To make the salad, add spinach to a serving bowl or a platter. Add Fody’s maple dijon dressing and toss well. Top with toasted pine nuts and blue cheese crumbles.

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