| 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. |