Pasta, pasta, I love you pasta 💗
Isn’t pasta just the best?
I made a creamy sauce from tofu and it was just perfect.
Ingredients (serves 2)
2 servings of pasta (I used rigatoni)
290g silken tofu – drained
1/2 cup plant-based milk (I used unsweetened soya)
3tbsp nutritional yeast
A handful of button mushrooms (halved)
A handful of kale (finely chopped)
A handful of chickpeas (washed)
1/2tbsp oil (I used garlic infused olive oil)
2tsp cornflour in 2tbsp water to make cornflour slurry
Finely chopped parsley for garnish (optional)
Chipotle chilli flakes (optional)
Cook pasta in accordance to packet instructions.
Meanwhile, add silken tofu, nutritional yeast and milk to a high speed blender. Set aside once blended.
Heat oil in a pan and add in mushrooms, sauté for 2-3 minutes.
Toss in some chickpeas and kale, stir through.
Pour in the blended tofu sauce and simmer for 3-4 minutes.
Add in cornflour slurry and stir.
Pour in cooked pasta and mix around. Simmer for a further 1-2 minutes and serve.
Garnish with parsley and chipotle chilli flakes (optional).