Creamy Cherry Tomato Protein Pasta by Maayan Moss

Ingredients

• 8 oz pasta
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, chopped
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1 cup sun-dried tomatoes, drained if packed in oil
• 8 oz soft tofu
• 3 tbsp nutritional yeast
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes, optional
• 1/2 cup reserved pasta water, plus more as needed
• 2 tbsp fresh basil, chopped, optional

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta for 8 to 10 minutes until al dente, reserving 1 cup of pasta water before draining.
2. Heat the olive oil in a large skillet over medium heat, then cook the cherry tomatoes for 3 to 4 minutes until they start to burst.
3. Add the garlic and tomato paste, then cook for 1 minute until fragrant and slightly darkened.
4. Stir in the sun-dried tomatoes, soft tofu, nutritional yeast, salt, pepper, and red pepper flakes, then cook for 2 minutes to warm through.
5. Transfer the sauce to a blender and blend until completely smooth and creamy, adding 1/4 to 1/2 cup pasta water to loosen it.
6. Return the sauce to the skillet, toss with the drained pasta, and simmer for 1 to 2 minutes until glossy and well coated.
7. Finish with basil if using, then serve immediately while the sauce is silky and hot.