Creamy Tofu Pasta
A creamy and flavorful pasta dish made with opened refrigerated tofu to reduce food waste. Perfect for a quick and easy dinner!
Ingredients
- 200g opened refrigerated tofu
- 250g pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 cup sliced mushrooms
- 1 cup cherry tomatoes, halved
- 1/2 cup vegetable broth
- 1/2 cup cashew cream
- 1/4 cup nutritional yeast
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Cook the pasta according to package instructions. Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the minced garlic and diced onion. Sauté until fragrant and onions are translucent.
Add the sliced mushrooms and halved cherry tomatoes to the pan. Cook until the mushrooms are tender and tomatoes start to release their juices.
In a blender, combine the opened refrigerated tofu, vegetable broth, cashew cream, nutritional yeast, dried basil, salt, and pepper. Blend until smooth and creamy.
Pour the tofu sauce into the pan with the sautéed vegetables. Stir well to combine and let it simmer for a few minutes to heat through.
Add the cooked pasta to the pan and toss until the pasta is well coated with the creamy tofu sauce.
Serve the creamy tofu pasta hot, garnished with fresh parsley.
Enjoy!