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Creamy sundried tomato and basil tofu pasta recipe

Creamy sundried tomato and basil tofu pasta recipe

1 rating

Created by The Tesco Real Food team

Did you know you can make a creamy pasta sauce using blended tofu? This sundried tomato and basil number is a great dairy-free alternative to jarred pasta sauces and is deliciously easy to knock up. Stir through your favourite pasta and enjoy! See method

  • Serves 4
  • Takes 35 mins
  • 634 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 50g cashew nuts
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, crushed
  • 1 tsp dried oregano
  • 1 tbsp tomato purée​
  • 6 sundried tomatoes in oil, drain and roughly chopped
  • 400g tin finely chopped tomatoes
  • 300g penne
  • 308g pack silken tofu, drained
  • a pinch dried chilli flakes
  • fresh basil, to serve
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

    2660kj
    634kcal     32%

  • Fat

    25g 35%

  • Saturates

    5g 24%

  • Sugars

    6g 7%

  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 60.5g Protein 37.8g Fibre 8.9g

Method

  1. Put the cashews in a small bowl and cover with 60ml water. Set aside. Bring a large pan of salted water to the boil. Place a large, high-sided frying pan over a low heat and add the oil. Once hot, add the onion and cook for 6-8 mins, until softened. Stir in the garlic and oregano and cook, stirring, for 1 min, until aromatic. Stir in the tomato purée, sundried tomatoes, the cashews, along with their soaking water, chopped tomatoes and half a can of water. Increase the heat slightly to bring to the boil, then simmer for 10 mins, until slightly reduced.
  2. Meanwhile, add the pasta to the boiling water and cook for 8-10 mins, until al dente. Drain, reserving a mugful of pasta water.
  3. Break the tofu into the tomato sauce and stir to heat through. Blitz to purée the sauce until completely smooth. Season to taste, then stir through the pasta, adding a little of the reserved cooking water to loosen, if necessary. Divide among bowls, sprinkle over the chilli flakes and serve with freshly torn basil leaves.

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