Pasta alla Vodka with Tofu by @fitgreenmind

≈ 35 min

2 servings

🧅

2

Shallot

🧄

3 cloves

Garlic clove

🫗

15 ml

Oil

🍅

60 ml

Tomato paste

💧

230 ml

Water

🫘

200 g

Silken tofu

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🌿

1 tsp

Dried Italian herbs

🍝

200 g

Short form pasta

🧈

14 g

Vegan butter

🧀

15 g

Cashew parmesan

  1. Chop
    • shallot
    • garlic

    Finely chop the 2 shallots and mince the 3 garlic cloves.

  2. Heat
    • cooking oil
    • shallot
    • garlic

    Heat 1 tablespoon cooking oil in the frying pan over medium heat. Sauté the chopped shallots and garlic for 3 to 4 minutes until softened and fragrant.

  3. Add
    • tomato paste
    • water

    Add 4 tablespoons tomato paste and 75 ml water to the pan. Sauté over medium heat for 2 minutes until the tomato paste darkens slightly.

  4. Blend
    • silken tofu
    • water

    Blend 200 g silken tofu with 75 ml water until completely smooth. Pour the tofu mixture into the frying pan.

  5. Season
    • salt
    • dried Italian herbs

    Season the sauce with salt, black pepper, and 1 teaspoon dried Italian herbs. Stir and simmer gently for 3 minutes.

  6. Cook
    • short-form pasta
    • salt
    • water

    Bring a pot of salted water to a boil. Cook 200 g short-form pasta until 2 minutes short of al dente according to the package instructions.

  7. Drain
    • short-form pasta
    • water

    Reserve about 75 ml pasta cooking water, then drain the pasta. Add the drained pasta to the tofu tomato sauce.

  8. Cook
    • water
    • vegan butter
    • Short form pasta

    Add the reserved pasta water and cook for 1 to 2 minutes, stirring until the pasta is al dente and the sauce coats it. Stir in the optional vegan butter until melted.

  9. Divide
    • cashew Parmesan
    • Short form pasta

    Divide the pasta between 2 serving bowls. Garnish each serving with cashew Parmesan.

Pasta alla Vodka with Tofu by @fitgreenmind

≈ 35 min

2 servings

🧅

2

Shallot

🧄

3 cloves

Garlic clove

🫗

15 ml

Oil

🍅

60 ml

Tomato paste

💧

230 ml

Water

🫘

200 g

Silken tofu

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🌿

1 tsp

Dried Italian herbs

🍝

200 g

Short form pasta

🧈

14 g

Vegan butter

🧀

15 g

Cashew parmesan

Preparation Steps

  1. Step 1/9

    Finely chop the 2 shallots and mince the 3 garlic cloves.

    🧅shallot
    🧄garlic
    🔪knife
    🪵cutting board

  2. Step 2/9

    Heat 1 tablespoon cooking oil in the frying pan over medium heat. Sauté the chopped shallots and garlic for 3 to 4 minutes until softened and fragrant.

    🫗cooking oil
    🧅shallot
    🧄garlic
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoon

  3. Step 3/9

    Add 4 tablespoons tomato paste and 75 ml water to the pan. Sauté over medium heat for 2 minutes until the tomato paste darkens slightly.

    🍅tomato paste
    💧water
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoon
    🥛measuring jug

  4. Step 4/9

    Blend 200 g silken tofu with 75 ml water until completely smooth. Pour the tofu mixture into the frying pan.

    🫘silken tofu
    💧water
    🥛measuring jug
    🍳frying pan

  5. Step 5/9

    Season the sauce with salt, black pepper, and 1 teaspoon dried Italian herbs. Stir and simmer gently for 3 minutes.

    🧂salt
    ⚫black pepper
    🌿dried Italian herbs
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoon

  6. Step 6/9

    Bring a pot of salted water to a boil. Cook 200 g short-form pasta until 2 minutes short of al dente according to the package instructions.

    🍝short-form pasta
    🧂salt
    💧water
    🍲cooking pot
    🥄wooden spoon

  7. Step 7/9

    Reserve about 75 ml pasta cooking water, then drain the pasta. Add the drained pasta to the tofu tomato sauce.

    🍝short-form pasta
    💧water
    🍲cooking pot
    🧺colander
    🥛measuring jug
    🍳frying pan
    🥄wooden spoon

  8. Step 8/9

    Add the reserved pasta water and cook for 1 to 2 minutes, stirring until the pasta is al dente and the sauce coats it. Stir in the optional vegan butter until melted.

    💧water
    🧈vegan butter
    🍳frying pan
    🥄wooden spoon

  9. Step 9/9

    Divide the pasta between 2 serving bowls. Garnish each serving with cashew Parmesan.

    🧀cashew Parmesan
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Condiments, Beverages, Plant Protein, Seasonings, Herbs and Spices, Grains, Pasta, Plant-Based Dairy Alternative, Nuts

Ingredients

Shallot, Garlic clove, Oil, Tomato paste, Water, Silken tofu, Salt, Black pepper, Dried Italian herbs, Short form pasta, Vegan butter, Cashew parmesan

Notes

Oil (for sautéing), Water (a shot, or vodka, for blending with the tofu), Salt (to taste), Black pepper (to taste), Vegan butter (optional, a few pieces), Cashew parmesan (for garnish)

Allergens

Soy, Gluten, Wheat, Tree Nuts, Cashew

Dietetics

Dietary regimen

Vegetarian, Dairy-Free, Plant-Based

Calories

590 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 88g, Fat: 17g, Fiber: 9g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 140mg, Iron: 5mg, Potassium: 760mg, Sodium: 520mg

Vitamins

Vitamin C: 12mg, Vitamin K: 12mcg, Folate: 75µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

knife, cutting board, frying pan, cooking pot, wooden spoon, colander, measuring spoon, measuring jug

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Casual Dinner

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Al dente

Flavors

Tomato, Savory, Garlicky, Herby, Rich, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until hot throughout), freezer : 1 month (Freeze in an airtight freezer-safe container,Sauce texture may become less creamy after thawing,Thaw overnight in the refrigerator)