Creamy Tomato Tofu Pasta
Ingredients
- 500g Pasta
- 300g Silken Tofu
- 1/2 Red Onion
- 1 Clove Garlic
- 3 Tbsp Tomato Paste
- 2 Tsp Balsamic Vinegar
- 1 Tbsp Olive Oil
- 2 Cans (800g) Diced Tomatoes
- 1/2 Cup Pasta Water
- 2 Tsp Italian Herb Blend
- Pinch of Salt and Pepper
Preparation
Cook pasta according to package instructions until al dente. Reserve half a cup of pasta water. Drain pasta and set aside.
Finely dice the onion and garlic. Heat olive oil in a pan over medium to high heat. Add the onion and sauté for 2-3 minutes. Add the garlic and Italian herb blend and sauté for a further 1-2 minutes.
Pour in the canned tomatoes, tomato paste, balsamic vinegar, pasta water, salt and pepper and mix well. Bring to a simmer and reduce heat to low to medium. Cook for 10-13 minutes, stirring occasionally, until thickened.
Transfer the sauce into a blender. Add the silken tofu and blend until smooth. Pour over the pasta, optionally garnish with fresh herbs and enjoy.
Storage notes
Store in the fridge for 4-5 days.
