Tofu pasta

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

COOK TOFU: Break 14 ounces firm tofu into bite-sized pieces and place it in a bowl. Toss it with 4 tablespoons cornstarch, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, and 3 pinches of salt until coated.
Heat 2 tablespoons olive oil in a skillet, cook the tofu in a single layer over medium-high heat for 10-12 minutes, turning every 3 minutes until golden brown, adding more oil if needed.
MAKE SAUCE: Heat 1 tablespoon olive oil in a large skillet, add 2 cloves garlic (grated), ½ teaspoon red pepper flakes and 3 tablespoons tomato paste. Sauté for 2 minute.
Pour in 1½ cups vegetable broth, ½ cup heavy cream, 1 teaspoon dried oregano, ½ teaspoon salt, some black pepper and 3 cups baby spinach and simmer for 10 minutes.
Turn the heat off, add ½ cup sun-dried tomatoes (chopped), ½ cup grated parmesan, 1 handful basil and stir until creamy.
SERVE WITH PASTA: While the sauce simmers, cook 9 ounces pasta “al dente” in plenty of salted boiling water.
Reserve some pasta water before draining, then add the pasta and the tofu chunks to the sauce.
Finish cooking for a minute while tossing until all is creamy, adding some reserved pasta water if necessary.
Enjoy with the grated zest of 1 lemon and more parmesan to taste.