YOUR SOLIN GENERATED RECIPE
Creamy Roasted Vegetable Pasta with Garden Tomato Sauce
Enjoy a vibrant blend of oven-roasted vegetables tossed with whole wheat penne and smothered in a light garden tomato sauce enhanced with a silky cashew cream and protein-packed tofu. This balanced dish delivers a comforting yet energizing meal ideal for lunch or dinner.
INGREDIENTS
2 oz Whole Wheat Penne Pasta
150g Mixed Roasted Vegetables
1/2 cup Garden Tomato Sauce
2 tbsp Cashew Cream
150g Firm Tofu
50g White Beans
1 clove Garlic
1 tsp Olive Oil
1 tbsp Fresh Basil
PREPARATION
Preheat oven to 400°F. Toss the chopped mixed vegetables with olive oil, minced garlic, salt, and pepper, then roast for about 20 minutes or until tender.
Meanwhile, cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
In a blender, combine the garden tomatoes, fresh basil, and a small drizzle of olive oil to create a smooth sauce. Adjust seasoning as needed.
In a small bowl, mix the cashew cream with a bit of water to achieve a smooth consistency if necessary.
Cut the firm tofu into cubes and, optionally, lightly sauté in a non-stick pan to enhance texture.
Combine the cooked pasta, roasted vegetables, tofu, and white beans in a large mixing bowl. Pour over the blended tomato sauce and drizzle the cashew cream over the top.
Toss gently to mix all ingredients thoroughly and warm the dish slightly on low heat if desired.
Serve immediately and garnish with extra fresh basil.