10 oz gluten-free pasta
10 oz extra firm tofu
1 cup unsweetened almond milk
1 large onion
1 tsp salt
½ tsp onion powder
¼ cup nutritional yeast
3 cloves garlic
½ lemon juice of
1 cup carrots peeled and chopped
1 cup cucumber chopped
1 cup cherry tomatoes halved
1 large bell pepper de-seeded and diced
1 cup zucchini chopped
1 cup celery chopped
2 cups arugula.
Cook the pasta according to packaging instructions until al dente. Drain when done.
Meanwhile, prepare the sauce by adding the tofu, plant based milk, onion, salt, onion powder, nutritional yeast, garlic and lemon juice to a blender or food processor, and blending until smooth.
Transfer the pasta to a large mixing bowl and add the carrots, cucumber, tomatoes, peppers, zucchini, celery and arugula. Mix together.
Pour in the sauce and mix together really well once more. Serve immediately or leave to chill in the fridge for at least 15 minutes.
Store it in an airtight container for 3-4 days in the fridge. I would not, however, recommend freezing it as the sauce will not be smooth when defrosted.
Calories: 374kcal Carbohydrates: 70g Protein: 16g Fat: 5g Saturated Fat: 1g Sodium: 802mg Potassium: 748mg Fiber: 6g Sugar: 9g Vitamin A: 7252IU Vitamin C: 82mg Calcium: 168mg Iron: 3mg