Creamy sundried tomato and basil tofu pasta recipe
Created by The Tesco Recipes team
Did you know you can make a creamy pasta sauce using blended tofu? This sundried tomato and basil number is a great dairy-free alternative to jarred pasta sauces and is deliciously easy to knock up. Stir through your favourite pasta and enjoy!
See method- Serves 4
- Takes 35 mins
- 634 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 50g cashew nuts
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, crushed
- 1 tsp dried oregano
- 1 tbsp tomato purée
- 6 sundried tomatoes in oil, drain and roughly chopped
- 400g tin finely chopped tomatoes
- 300g penne
- 308g pack silken tofu, drained
- a pinch dried chilli flakes
- fresh basil, to serve
Each serving contains
- Energy
- 2660kJ 634.0kcal
- Fat
- 25g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 60.5gProtein 37.8gFibre 8.9g
Method
- Put the cashews in a small bowl and cover with 60ml water. Set aside. Bring a large pan of salted water to the boil. Place a large, high-sided frying pan over a low heat and add the oil. Once hot, add the onion and cook for 6-8 mins, until softened. Stir in the garlic and oregano and cook, stirring, for 1 min, until aromatic. Stir in the tomato purée, sundried tomatoes, the cashews, along with their soaking water, chopped tomatoes and half a can of water. Increase the heat slightly to bring to the boil, then simmer for 10 mins, until slightly reduced.
- Meanwhile, add the pasta to the boiling water and cook for 8-10 mins, until al dente. Drain, reserving a mugful of pasta water.
- Break the tofu into the tomato sauce and stir to heat through. Blitz to purée the sauce until completely smooth. Season to taste, then stir through the pasta, adding a little of the reserved cooking water to loosen, if necessary. Divide among bowls, sprinkle over the chilli flakes and serve with freshly torn basil leaves.
- See more Vegan recipes
