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Ingredients (for 2 people): 200 g pasta (penne, spaghetti or fusilli etc.) 100 g natural tofu 200 g cherry tomatoes 1 clove garlic 30 g pine nuts 2 tablespoons extra virgin olive oil 2 tablespoons vegetable parmesan Fresh basil to taste Salt to taste Black pepper to taste Method: Prepare the water for the pasta Put a pot with plenty of water on to boil. When the water boils, add a pinch of salt and pour in the pasta. Cook following the times indicated on the package. Toast the pine nuts In a non-stick pan, toast the pine nuts over medium-low heat until they are lightly golden. Set aside. Prepare the cherry tomatoes and cream Wash the cherry tomatoes, cut them in half and then into small cubes. In a tall bowl, place the cherry tomatoes, a handful of basil leaves, the toasted pine nuts (keeping some aside for the garnish), the vegetable parmesan, a pinch of salt and pepper. Blend everything with the immersion blender until you obtain a smooth and compact cream. Prepare the tofu Crumble the tofu with your hands or with a fork until you obtain a consistency similar to that of fresh cheese. Cooking the dressing Lightly heat a non-stick pan and add a drizzle of oil. Pour the cherry tomato cream into the pan and stir. Add the crumbled tofu and mix everything together. Leave to cook on low heat for 5- minutes, stirring occasionally. Combine the pasta and dressing When the pasta is al dente, drain it, keeping a ladle of the cooking water. Transfer the pasta to the pan with the dressing and mix well. Add a little cooking water if necessary to obtain a creamier consistency. Serve the pasta hot, garnished with the remaining toasted pine nuts, a few leaves of fresh basil and, if desired, a drizzle of raw oil. Enjoy your meal! ????