Vegan Spicy Pasta with Vegetables and Tofu
Ingredients
- 3 cups pasta of choice, gluten free if preferred
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 3-4 medium tomatoes, chopped
- 1 large carrot, peeled and chopped
- 1 red chilli pepper, de-seeded and chopped
- 2 cups mushrooms, chopped
- 10 oz tofu, crumbled
- 1 tbsp paprika
- 1 tsp turmeric
- 2 tbsp tomato paste
- 1 cup coconut milk
- 1 tsp hot sauce (or to taste)
- 1/2 tbsp dried rosemary
- 1/2 tsp salt, or to taste
Preparation
Cook the pasta according to instructions on packaging.
Meanwhile, heat the olive oil in a pan and cook the onion, garlic and pepper for 3-4 minutes, until softened.
Next add the tomatoes, carrot, chilli pepper and mushrooms, cooking for a few minutes more.
Meanwhile, in a mixing bowl, mix together the tofu, paprika, turmeric and tomato paste.
Add the tofu to the pan together with the coconut milk, stirring together for 2-3 minutes to thicken.
Now add the hot sauce, rosemary and salt and give it another quick stir before mixing with the cooked and drained pasta.
