Creamy Nut-Free Tomato Basil Pasta
Ingredients
- 1/2 onion, chopped
- 3-5 cloves garlic, minced
- 3 oz sun-dried tomatoes, soaked and strained
- 1 pack firm tofu, drained and pressed
- 1/4 cup nutritional yeast
- 2 1/2 cups pasta water or vegetable broth
- 1/2 lemon, juiced
- 1 tsp salt, to taste
- Pepper, to taste
- 12 oz bow tie pasta
- Fresh basil, for topping
Preparation
Soak sun-dried tomatoes in hot water to soften, then strain.
Drain and press tofu to remove liquid.
Cook pasta according to package instructions, reserving 3 cups pasta water.
While pasta is cooking, sauté onion and garlic until translucent.
In a high-speed blender, combine sautéed onion and garlic, soaked sun-dried tomatoes, drained tofu, nutritional yeast, lemon juice, salt, pepper, and 2.5 cups of reserved pasta water or vegetable broth. Blend until smooth, adding more liquid if needed to achieve a creamy texture similar to alfredo.
Pour the sauce over the cooked pasta, mix well, taste and adjust seasoning with more salt or pepper if needed.
Top with fresh basil before serving.
Tips
This sauce makes a little extra and can be stored in the fridge for 3-5 days.
