If you’re in the mood for creamy vegan pasta then this is THE recipe.
This sauce can be adapted by using different nut combinations or by adding Dijon mustard. Today we’re using almond and cashews. The sauce also makes a fabulous white sauce for lasagne.
- Pasta Sauce
- 1 large onion
- 2 cloves of garlic
- 80g almonds
- 80g cashews
- 1-pint vegetable stock
- 1 tbsp cornflour (optional)
- 300g tofu
- 2tbsp tamari sauce
- 1tbsp maple syrup
- 1 & 1/2 tsp apple cider vinegar
- 1tsp smoked paprika
- 280g Pasta
- 20-30 french beans
- Frying pan
- Large dish
Step 1: To soften the nuts, soak the almonds and cashews for at least 4 hours in a bowl of water. Alternatively, you can boil them for 10 minutes in water to achieve pretty much the same result
Step 2: Sautee one large onion in a spritz of oil until soft and translucent. Add 1-2 clove of crushed garlic and sautee for a couple of minutes or so
Step 3: Add the drained nuts, vegetable stock, and bring to the boil, then simmer for 10 minutes or so
Step 4: Transfer to the blender, if you are wanting a thick sauce you can add cornflour at this stage.
Step 5: Blend on high until the nuts are broken down and smooth. Transfer the sauce back to the pan and simmer until the sauce thickens
Step 6: As your sauce simmers in a bowl whisk together 2tbsp of tamari, 1tbsp of maple syrup, 1 1/2 tsp of apple cider vinegar, 1tsp of paprika. This is your sweet and smokey marinade.
Step 7: Press your tofu and slice into your desired size and shape (we like triangles)
Step 8: Place the tofu in a large flat dish and pour over the sweet and smoky marinade, make sure all the tofu is well covered and leave for 10minutes or so before turning the tofu over and spooning the marinade over each piece.
Step 9: Leave for another 10 mins or so - If you like this can be left in the fridge marinating, just cover it over with a plate, the longer it’s left the more or the marinade gets absorbed into the tofu.
Step 10: trim your French beans then add your pasta and French beans to a saucepan and fill generously with water. Cook together with a sprinkle of salt for about 10 minutes.
Step 11: Spritz a large frying pan with oil and fry the tofu pieces on a medium to high heat until they go crispy, turn them and continue to fry until all the edges are cooked and crispy.
Step 12: Alternatively you can bake your tofu for a more crunchy result, simply put in the oven at 180 deg on a lined baking sheet, turning after 15 minutes or so until you get the right level of crunchiness that you like
Step 13: Drain your pasta and beans then add your sauce stirring thoroughly. Serve into bowls and top with your tofu.
Peas, spinach, shredded brussels sprouts or cabbage are also delicious in this in addition to or in place of the green beans.
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This recipe was created by Rachel Hill. Drool over her other scrumptious kitchen creations over on Instagram (@plant_powered_rachel)