Creamy Cherry Tomato Protein Pasta
Equipment
Ingredients
Main Ingredients
rigatoni (dry)
400 g
cherry tomatoes (whole)
300 g
silken tofu (soft)
200 g
olive oil
30 ml
garlic (minced)
4 cloves
onion (diced)
1 medium
marina sauce
240 ml
nutritional yeast
30 g
lemon (juiced)
1 medium
salt
5 g
black pepper
2 g
fresh basil (torn)
10 leaves
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook rigatoni until al dente according to package directions.
Sauté aromatics
Heat olive oil in a large pan over medium heat. Add minced garlic and diced onion, sautéing until fragrant and translucent.
Add tomatoes and sauce
Add cherry tomatoes to the pan and cook until they begin to burst. Pour in marina sauce and heat through.
Blend the tofu sauce
In a blender, combine silken tofu, nutritional yeast, lemon juice, salt, and pepper. Blend until completely smooth and creamy.
Combine pasta and sauce
Drain the cooked pasta and add it directly to the pan with the tomato sauce. Pour in the blended tofu sauce and toss everything together until the pasta is evenly coated.
Serve
Divide the creamy pasta among serving plates and garnish with torn fresh basil leaves.
Original recipe
Storage
Best served fresh. Leftovers can be stored in airtight container in refrigerator for up to 2 days.
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