300g silken tofu
Olive oil
5 tbsp “nooch” (a.k.a. nutritional yeast)
salt & pepper
250g any pasta (ideally fusilli)
4 spring onions
1 shallot
14 cherry tomatoes
3 tbsp white wine vinegar
3 tbsp tomato paste
3 garlic cloves
bit of basil (to make it look fancy)
A firm favourite of mine, it’s a classic dish, made by anyone and everyone, but better.


1.Blitz the tofu & nooch together and season to taste. That’s your sauce.
2.Chop your shallot and half the cherry tomatoes. Fry the shallot in a tablespoon of olive oil and cook until golden. Add the white wine vinegar and cook until the vinegar has fully reduced.
3.Chuck in your cherry tomatoes and fry until soft.
4.Boil your pasta according to the packet instructions.
5.Add the “cream” sauce you made earlier to the tomatoes and continue stirring until the sauce thickens.
6.Once your pasta is cooked, drain it and mix it with the tomato sauce. Top with some basil and extra nooch and you’re done. Go eat.