Creamy Roasted Tomato & Garlic Pasta

Serves: 4

Prep: 15 mins

Cook: 45 mins

Ingredients

For the pasta:

3 cups (450g) cherry tomatoes

1 head garlic, halved

8.8 oz. (250g) spaghetti noodles

7 oz. (200g) firm tofu

2 tbsp. olive oil

1 tbsp. nutritional yeast

2 tbsp. tomato paste

4 tbsp. fresh basil, chopped

¹⁄₂ cup (120ml) pasta cooking water

salt & pepper

For the vegan Parmesan:

³⁄₄ cup (100g) cashews

4 tbsp. nutritional yeast

1 tsp. garlic granules

2 tbsp. olive oil

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
469	29g	36g	19g	7g

*nutrition per serving

Directions

1. Heat the oven to 440°F (230°C).

2. Place the tomatoes and garlic in a roasting dish and bake for 45 minutes in the hot oven.

3. Cook the spaghetti according to the package instructions (reserve some of the cooking water for later).

4. Once the tomatoes have finished cooking, remove the tray from the oven and set aside a quarter of the tomatoes for later.

5. Place the remaining tomatoes into a food processor. Take the garlic and squeeze it out of the skin straight into the food processor along with the remaining pasta sauce ingredients (with the exception of the reserved pasta cooking water).

6. Season to taste with salt and pepper and blitz until creamy. Add some of the reserved pasta cooking water a tablespoon at a time until the desired consistency is reached.

7. Clean the bowl of the food processor and add all the vegan parmesan ingredients. Blitz until a parmesan-like consistency is reached.

8. Mix the cooked pasta with the pasta sauce and divide between 4 serving bowls. Serve immediately topped with vegan parmesan and freshly chopped basil.