Creamy pasta makes for the best comfort meal. This recipe is a personal favourite because of the smokey tofu and creamy cashew sauce.
This recipe is so incredibly rich and creamy it's hard to believe it's fully vegan.
500g spaghetti (or any pasta)
For the sauce
1 cup cashews, soaked in boiling water for 10 minutes
1/2 cup soy milk
1 tbsp lemon juice
1 tbsp miso paste
2 tbsp nutritional yeast
Salt & pepper
For the tofu
400g firm tofu
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp tomato paste
1 tsp sriracha
1/2 tsp smoked paprika
Pre cook your pasta according to packet instructions.
Make the tofu by breaking apart the tofu and adding it to a bowl. Add in the soy sauce, maple syrup, tomato paste, sriracha and paprika and mix together. Sauté on a pan with a little oil for 5-10 minutes until lightly golden.
Make the pasta sauce by adding all of the ingredients to a blender and blending until smooth.
Drain your pasta (keeping a little bit of the pasta water) pour in the cashew sauce and toss through.
Top with the smoke tofu, salt and pepper.