A delicious creamy pasta with anti-inflammatory garlic.
Oven 200c
Serves 4
Ingredients
- 450g cherry tomatoes
- 1 head garlic , halved
- 250g spaghetti
- 200g firm tofu
- 2tbsp oil
- 2tbsp tomato puree
- 4tbsp fresh basil, chopped
- Seasoning
- Vegan parmesan – 100g cashews
- 1tsp garlic granules
- 2tbsp oil
Directions
- Place the tomatoes and garlic on a roasting tray and bake for 45mins. Cook the spaghetti according to instruction.
- Once the tomatoes are cooked, set aside ¼ for later. Place the remaining tomatoes into the food processor. Squeeze the garlic from its skin and add to the mixer along with all remaining sauce ingredient. Blitz until creamy, adding a little pasta water until you get the requited consistency.
- Clean the mixer and add all parmesan ingredient and blitz until a parmesan consistency. Toss pasta in sauce and sprinkle with parmesan.