Sun-Dried Tomato Pasta

Ingredients

• 400g pasta
• 350g silken tofu
• 70g sun-dried tomatoes
• 200g roasted red peppers
• 3 garlic cloves
• 6 basil leaves
• 1 cup pasta water
• 1/4 cup nutritional yeast (nooch)
• 1/2 tsp red pepper flakes
• 1/2 tsp smoked paprika
• 4 tbsp tomato paste

Directions

• Cook the pasta in salted boiling water according to package instructions, until al dente. Before draining, reserve 1 cup of the pasta water.
• To a blender, add all of the ingredients except the pasta. Blend until smooth and creamy.
• Transfer the sauce to a pot and warm it up over medium heat, stirring occasionally.
• Add the pasta to the pot and toss to coat. Add a splash of pasta water if needed. Serve with your favorite cheese on top (she uses stracciatella).

A saucy, no-chop weeknight pasta that comes together in under 30 minutes; the silken tofu and nutritional yeast make it creamy and protein-packed (vegan). From Petra Atanasova (Sunglow Kitchen) on Instagram.