Home RecipesMain courses Pasta with tofu, walnuts and yellow bell pepper

Pasta with tofu, walnuts and yellow bell pepper

by Eva Simonova
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Making diner at home on a weekday should be quick and simple. That is why I make pasta so often. I love the traditional garlic & tomato based recipes but after such a long time of cooking it the same way, it got a little boring. So I decided to spice things up a little. This tomato based pasta recipe will definitely make your list of favorites!

You can also use dry tomatoes instead of those in oil. Place the dry tomatoes in a small bowl with hot water until they are soft, then add them to the tomato mixture.

 

   

Vegan Pasta with tofu, walnuts and yellow bell pepper

Making diner at home on a weekday should be quick and simple. That is why I make pasta so often. I love the traditional garlic & tomato based recipes but… Main courses Pasta with tofu, walnuts and yellow bell pepper European
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 150g of spaghetti
  • 30ml (2 Tbsp.) of olive oil
  • 1 medium red onion (chopped)
  • chilli pepper chopped to small pieces (up to taste)
  • 100g (3/4 cup) of cut up yellow bell pepper
  • 100g (1/2 cup) of smoked tofu (cut into pieces)
  • 40g (1/3 cup) of roughly crushed walnuts
  • 3 cloves of garlic
  • few sundried  tomatoes in oil
  • 200g (1 cup) of cut up tomatoes or tomato puree (I  usualy mix 1/2 cup of puree and 1/2 cup of fresh tomatoes)
  • 60g (1/3 cup) of black Kalamata olives
  • salt
  • black pepper
  • fresh basil and oregano

Instructions

  1. Prepare the Spaghetti according to the package directions
  2. Heat the olive oil in a large pan
  3. Sauté the onion, chili pepper, walnuts, garlic, yellow bell pepper and tofu until they turn gold
  4. Stir in the fresh/caned, sun dried tomatoes and let it simmer until soft for about 10 minutes
  5. Add the olives, basil, oregano, salt, pepper and remove from heat
  6. Add the cooked spaghetti to the tomato mixture and let the pasta soak the sauce for 10 minutes, covered with a lid
  7. Sprinkle with nutritional yeast on top and add a few fresh basil leaves

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