Saturday, 21 April 2012

Broccoli and Tomato Lumaconi Pasta

In my opinion pasta is the ultimate comfort food. There is nothing better when it is raining and cold and you want something easy to prepare. I made this recipe for the first time basically to use a few things I had in the fridge that needed to be cooked and we loved it.

250g of lumaconi pasta (most dry pasta are vegan)
170g tofu cut in cubes
1 medium onion chopped
12 cherry tomatoes cut in half
250ml of vegan single cream (I use Alpro)
1 vegetable stock cube
Black pepper to taste
Spinach leafs

Cook the pasta as per the package instructions until al dente. I normally put salt on the water so the pasta gets salty without having to put more salt later on.

Fry the onions until tender and add the tofu. Fry them for 5 minutes in medium fire stirring from time to time. Add the broccoli, the back pepper and the vegetable cube and stir for another 5 minutes. Add the tomatoes and stir constantly for 4 more minutes, turn the fire off and add the single cream.

Add the sauce to the pasta and serve with fresh spinach leafs. Enjoy!!

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