Quick and Easy Pasta!!!

Wow…literally ready in 30 minutes. So easy and delicious, packed with nutrients and flavours. I used firm tofu in this recipe, but you can make it without or add a protein of your choice!!! This recipe is oil and refined salt free. @nutrition_facts_org 🍝🥰💙🍀Instagram: naianeserafin
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#mindfulnutrition #mindfuleating #recipedeveloper #healthyfood #SumSanos #hownottodiecookbook #drmichaelgreger #nutritionfactsorg #saltfree #oilfree #refinedsugarfree #glutenfree #wholegrain #pasta #healthyfood #creativity #passion #plantbasedfood #plantbased #inspired #tofu #mushrooms #tomatoes #vegannutritionist #bakeddoughnuts #lovewithoutdepending #gratitude


RECIPE (serve 3)

150g of firm tofu (or any other protein)
1 onion peeled and chopped
2 garlic cloves peeled and chopped
2 celery stalks chopped
6 closed cups mushroom
2 Tbsp of chopped parsley
100ml of water
425g Tetra Pak tomatoes sauce (passata)
150g of wholegrain pasta of your choice (I used fusilli)

METHOD

I like to bake the tofu for at least 15 minutes before adding it to the sauce. You can choop the tofu in scares then place it on a baking tray on top of a parchment paper and bake it in the oven at 200 degrees Celsius. Once it’s ready set aside.

In a medium/large saucepan add all the ingredients a part from the tofu, tomato sauce , parsley and pasta. Let it cook until the water evaporates.
Then add the tomato sauce and tofu and let it cook for 20 minutes.

While the sauce is cooking, you can prepare the fusilli pasta accordingly to the package instructions.

After 20 minutes add chopped parsley. Check if the past is cooked, drain it and add to the sauce. Mixing well and let it cook for another 5 minutes on a medium heat. And it’s ready to serve.

I hope you like it!!!

Much love and gratitude!!!

Nai 🙂 x