Creamy Vegetable and Tofu Pasta
Creamy Vegetable and Tofu Pasta is a quick and easy dish that's packed with flavor. It's a great way to get your vegetables in, and it's also a good source of protein and fiber. The sauce is made with cashews, vegetable broth, nutritional yeast, and a pinch of salt and pepper. It's smooth and creamy, and it adds a rich flavor to the dish.
Creamy Vegetable and Tofu Pasta was inspired by a dish I had at a restaurant in New York City. I was so impressed by the flavor of the sauce, and it was so satisfying to eat. I knew I had to recreate it at home. After a few tries, I finally came up with a recipe that I'm really happy with. It's not an exact copy of the dish I had at the restaurant, but it's pretty close, and it's just as delicious.
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
- Whole wheat pasta
- Broccoli
- Carrots
- Bell peppers
- Tofu
- Vegetable broth
- Cashews
- Nutritional yeast
Instructions
- Cook the pasta according to the package directions.
- While the pasta is cooking, steam the broccoli, carrots, and bell peppers until tender.
- In a large skillet, crumble the tofu and cook over medium heat until browned.
- Add the steamed vegetables to the skillet and cook for 5 minutes, or until heated through.
- To make the sauce, blend the cashews, vegetable broth, nutritional yeast, and a pinch of salt and pepper until smooth.
- Add the sauce to the skillet and stir to combine.
- Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
- Drain the pasta and add it to the skillet.
- Stir to combine and cook for 2 minutes, or until the pasta is heated through.
Why It Works
- The sauce is made with cashews, which give it a creamy and rich flavor.
- The vegetables add a lot of nutrients and flavor to the dish.
- The tofu is a good source of protein and fiber.
- The dish is easy to make and can be on the table in less than 30 minutes.