Aah pasta…if only I could justify having it every night but sadly not. However, as a keen runner, I like to make it part of my weekly run fuel nutrition regime the night before a long run. Here’s, without doubt, my favourite carbtastic pasta recipe ever. It’s creamy and indulgent and most importantly easy to make.
¾ cup cashews, soaked for at least 2 hours
225g mushrooms, thinly sliced
396g extra–firm tofu, sliced into squares or strips
1 medium yellow onion, sliced
1 tbsp olive oil
1 tsp salt + pinch
2 cups vegetable stock
1 medium yellow onion, quartered and thinly sliced
2-3 cloves garlic, minced
2 tbsp tomato paste
1 tsp dried thyme
1 tsp mixed herbs
Soak cashews for at least 2 hours or overnight. Drain and add them to a blender along with the 1 1/2 cups of vegetable broth. Blend until very smooth.
For the tofu, make sure that it is dry and slice into squares or strips. Preheat a large, heavy-bottomed pan over medium heat and add the oil. Sauté the tofu along with pinch of salt for 5 minutes or so, until it’s just slightly browned. Set the tofu on a plate whilst you make the sauce.
In the same pan in which you cooked the tofu, still on a medium heat, add the oil and sauté the onion in the oil along with a pinch of salt for about 5 minutes, until translucent. Add the minced garlic and sauté for 30 seconds or so.
Now add the mushrooms and thyme and cook until the mushrooms are lightly browned, about 5 more minutes. Add the rest of the stock (1.2 cup), tomato paste, remaining ½ tsp salt, and pepper, stir, and turn the heat up to high. Turn back down to medium, once sauce starts to thicken.
Pour in the cashew mixture. Stir until well combined and let it thicken for about 5 minutes. Taste for seasoning. Add the tofu carefully. Serve over your favourite pasta (this is also great with rice or quinoa) and with your favourite greens (broccoli, of course for me).
I would love to know if you try this and your favourite greens to serve it with.
Thanks for reading.
London Vegan Bird
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