Ingredients

The following ingredients have 4 Servings
  • 1 pound pasta of choice
  • 14 ounces silken tofu
  • 20 ounces cherry or grape tomatoes (20 ounces by weight, not volume)
  • 4 tablespoons olive oil (divided)
  • 1 white or yellow onion
  • 3 teaspoons minced garlic (about 6 large cloves)
  • 1/2 cup white wine (I used pinot grigio, any dry white wine is fine!)
  • 1/4 cup nutritional yeast
  • 3 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (or more if you like spice)
  • 1/4 cup fresh basil

Instruction

  • Bring a large pot of salted water to a boil and cooked pasta according to package instructions.
  • Heat 2 tablespoons of olive oil in a skillet. Add in the diced onion and saute for about 5 minutes, until it starts to brown. Add in the minced garlic and saute for an additional 5 or so minutes.
  • Add in the white wine and summer until the liquid has cooked off.
  • Add in the tomatoes (whole, no need to chop!), and saute for about 5 minutes, then cover and let steam until soften, about 5-10 more minutes or until they look a bit wrinkley/blistered.
  • Once that is done, carefully transfer to a blender along with all remaining ingredients.
  • When blending hot things, it helps to start the blender on the lowest possible setting and keep the lid slightly ajar, and slowy turn it up as you go. Blend until completely smooth and creamy. Taste and adjust flavors as desired.
  • Add about 3/4 of the sauce to the cooked pasta and stir to combine. Let simmer for a minute or so to allow the flavors to blend. If you're using gluten free pasta like I did (I used brown rice) I find the pasta really absorbs the sauce so I like to reserve a bit to pour on top of the final dish or save if I have leftovers!
  • Garnish with fresh basil and enjoy!