Vegan Cherry Tomato Basil Pasta

1 pint (280 g) cherry tomatoes, quartered

1/2 cup loosely packed fresh basil, roughly chopped

1/4 cup olive oil

5 cloves garlic, thinly sliced

1/2 tsp red pepper flakes

1 block (450 g) extra firm tofu, pressed and drained

8 oz of rigatoni pasta

3 tbsp balsamic vinegar

2 tsp maple syrup

1/2 tsp dry oregano

1 tbsp nutritional yeast

Salt and pepper to taste

Add your cherry tomatoes and basil to a medium sized mixing bowl along with a pinch of salt and pepper and allow to sit. In the pot you plan to cook your pasta in, heat up your oil. Add in your tofu and pan fry on both sides. To the pot, add in your sliced garlic and stir it around for a minute to become golden. Add in your pepper flakes along with a good pinch of salt then remove from heat. Add your tofu mixture with the oil into the bowl with the cherry tomatoes and basil. Fill up your pot with warm water and bring to a boil on the stove top. Prepare your pasta according to the package, making sure to generously salt your pasta water. While pasta cooks, add your remaining ingredients to the tomato bowl and give everything a good stir. Drain your pasta then pour your tomato mixture over the pasta. Give your pasta a good stir and adjust seasonings to taste then serve.

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