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Creamy vegan one-pot pasta recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Creamy vegan pasta with secret tofu ingredient and cheesy flavor from nutritional yeast.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g dried fusilli pasta
  • 500ml (2 cups) Organic Vegetable Liquid Stock
  • 1 head (about 250g) broccoli, cut into florets
  • 150g (1 cup) frozen peas
  • 300g silken tofu, drained
  • 2 tsp nutritional yeast, plus extra, to sprinkle
  • 1 lemon, rind finely grated, juiced
Instructions:
  • In a large saucepan over medium heat, heat oil and sauté onion for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
  • Combine the pasta and stock in the pot, stirring until mixed. Cook covered for 10 minutes until the pasta is nearly al dente. Then, add the broccoli, peas, and 125ml (1/2 cup) water. Cover and cook for an additional 5 minutes until the broccoli is tender crisp, stirring occasionally.
  • Combine tofu, nutritional yeast, lemon rind, and 1 tbsp juice in a food processor and blend until smooth. Mix with pasta, toss until heated through. Serve in bowls, season with pepper, and sprinkle extra nutritional yeast on top.

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