Sundried Tomato and Basil Casarecce
This amazingly delicious dish tastes rich without making you feel heavy and gross afterwards! Fresh basil, creamy silken tofu, garlic, vegan parmesan, and tangy sundried tomatoes come together quickly in this simple satisfying meal.
Ingredients
- 8 oz casarecce or other pasta of choice
- 1 tablespoon olive oil or vegan butter
- 1 small red onion (you won't need the whole onion)
- 4 cloves garlic chopped
- .5 cup chopped fresh basil
- .5 cup roughly chopped oil packed sundried tomatoes
- 12 oz firm silken tofu
- Salt, pepper, and dried oregano to taste
- ⅓ cup shredded vegan parmesan such as Violife or Follow Your Heart
Instructions
- Cook the pasta according to package directions. While the pasta is cooking, heat olive oil or butter in a large skillet over medium heat. Cut the onion in half and slice into half rings. I do not use the whole onion - I use about 6 slices, including all the layers in each slice. Saute the sliced onion and garlic until the garlic has softened, about 5 minutes. Add the basil and tomatoes. Season to taste with salt, pepper, and oregano.
- Break the tofu up with your hands into quarter or nickel sized chunks. Don’t obsess too much over this. Just break it up a bit without completely turning it to mush. Toss the tofu in the skillet. Add the cooked pasta and cheese. Stir to combine. Adjust spices if necessary.