Vegan Pasta
Servings: 4 people
- 12 ounces (340 grams) paccheri or another pasta shape / cooked in 3 quarts/12 cups/3 Liters water and 1½ tablespoons/21 grams sea salt.
- 2 tablespoons olive oil
- 1 clove garlic
- 12 ounces silken tofu
- 12 ounces (340 grams) roasted red pepper jarred or homemade
- 1 can (15 ounces) (400 grams) diced tomatoes
- 4 tablespoons nutritional yeast
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon black pepper
- 10 leaves of fresh basil + more to garnish. Non-dairy feta on top is optional.
- MAKE SAUCE: To a blender, add 12 ounces silken tofu, 12 ounces roasted red pepper, 1 can (15 ounces) diced tomatoes, 4 tablespoons nutritional yeast, 1 teaspoon salt. ¼ teaspoon red pepper flakes and ⅛ teaspoon black pepper.Blend until smooth.
- COOK SAUCE: Heat 2 tablespoons olive oil in a large skillet. Add 1 clove garlic (grated) and sauté for 30 seconds.Pour in the sauce and simmer for 10 minutes, stirring occasionally.
- COOK PASTA: In a large pot, bring the water to a boil, add the salt, and 12 ounces paccheri. Cook per package instruction minus 1 minute.
- MIX ALL: Drain the pasta, add it to the sauce, add 10 leaves of fresh basil, and toss on medium heat for 45 seconds until combined.
- SERVE: Portion on a plate and top with more basil, a drizzle of olive oil, and optionally some crumbled non-dairy feta.
