CREAMY PASTA WITH CHERRY TOMATOES

Creamy pasta with cherry tomatoes is perfect for both weekdays and weekend or holiday meals. It is rich in flavor and nutritional value. However, I usually make this dish on weekdays for my hungry kids who come home after school and intense gymnastics practices. This meal is quick to prepare, delicious, nutritious and packed with plant-based protein. So, both the kids and I end up happy!

Ingredients

• 2-3 cloves of garlic

• 5 sun-dried tomatoes

• Cherry tomatoes (use as many as you like; if you use about a handful, it will add a nice touch to the creamy sauce, but if you use more, the tomato flavor will be stronger, making the pasta more vegetable-forward)

• 400 g of silken tofu

• 2 tablespoons of nutritional yeast flakes (optional)

• A splash of lemon juice

• Your favorite pasta

• Spices: salt, pepper, paprika powder, dried garlic, dried onion

• For garnish: fresh oregano leaves and chili peppers (if you like it spicy)

Instructions

I chop garlic cloves and sun-dried tomatoes. I cut the cherry tomatoes in half.

I heat a pan and first sauté the garlic and sun-dried tomatoes. I add a bit of salt and pepper. After a few minutes, I add the cherry tomatoes. I pour in a little water, reduce the heat and let the vegetables simmer for about 5-7 minutes.

While the vegetables are cooking, I prepare the sauce. In a high-powered blender, I combine silken tofu, salt, dried garlic, onion and nutritional yeast flakes. I squeeze in some lemon juice and blend everything until it reaches a creamy consistency.

I pour the sauce into the simmering vegetables. I mix everything well and reduce the heat just enough to keep it warm without boiling.

I cook my favorite pasta.

Once the pasta is cooked, I drain it and add it to the prepared sauce. I mix everything thoroughly and let it sit for a few more minutes to allow the flavors to meld.

I serve it garnished with fresh oregano leaves and chilli peppers, if you like it spicy.

BON APPETIT!