This silky pasta will be one of the recipes that you will want to turn your oven on this summer, it's packed with protein and it bursts with flavour!
Ingredients
- 1 garlic bulb
- 600 g cherry tomatoes
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- Salt and pepper
- 1 tsp oregano
- 1/2 tsp chili flakes
- 350 g silken tofu
- 1 tbsp capers
- 3 tbsp nutritional yeast
- 500 g pasta (I used linguine)
Instructions
- Cut a thin slice off the garlic bulb to expose slightly the cloves and place it a in baking tray along with the cherry tomatoes, the balsamic vinegar, the olive oil, season with salt and pepper and half of the oregano and chilli flakes.
- Cover with foil and bake for an hour, in preheated oven at 180°C.
- Just before the tomatoes are ready, cook your pasta in salted water according to the package instructions and keep 100-150ml of pasta water on the side.
- In a food processor or blender, add most of the cooked tomatoes (keep few for decoration), add the silken tofu, nutritional yeast, the rest of the seasonings, squeeze the garlic out of the bulb, the capers and some of the pasta water and blend until smooth.
- Taste the sauce and adjust the seasoning if needed, then pour it over your cooked and drained pasta.
- Combine well and cook for a couple of minutes. If needed, add some of that pasta water you kept aside.
- Serve with some cherry tomatoes, capers, basil leaves and vegan cheese.