Creamy Tomato & Basil Penne
Creamy Tomato & Basil Penne
This fresh and creamy pasta dish is sure to please even the pickiest of eaters. Simple, yet so richly satisfying, it is the perfect comfort food.
Servings
6
Prep time
Cook time
Recipe
VG
Ingredients
- ¼ cup olive oil
- 4 tsp minced garlic
- 1 small red onion, diced
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp chilli flakes, to taste
- 1 tbsp agave or maple syrup
- 800g cherry tomatoes
- ½ cup vegetable stock
- ½ cup oat milk
- 450g silken tofu
- 500g wholemeal penne pasta
- 1 cup fresh basil, roughly chopped
Method
- Heat the olive oil in a large frying pan over medium-high heat and gently cook the garlic and red onion until they start to soften.
- Add the salt, pepper, chilli flakes and agave and cook for a further min.
- Add the cherry tomatoes and reduce the heat to medium. Cook until the tomatoes are softened and collapsing, approx. 15 mins.
- Use a potato masher to gently press down on the tomatoes to create a chunky sauce.
- Add the vegetable stock and stir through.
- Place the oat milk and silken tofu in a blender and blitz until smooth and creamy, then pour into the pan.
- Leave to stay warm while you cook your penne al dente, according to packet instructions.
- Drain and reserve ¼ cup of the pasta water.
- Add the pasta to the tomato sauce and toss through until well coated, adding reserved pasta water if required.
- Stir chopped basil through and serve.
- Note: If you can’t source cherry tomatoes, you can use large tomatoes chopped into small pieces. The sweetness of the cherry tomatoes is what really makes this dish sing though, so if you can find them, use them.
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