Creamy Sundried Tomato Pasta

This creamy, rich pasta sauce is really easy to make and it’s another way that I like to use tofu cream. Tofu cream is an easy to make cream substitute, that you can make using plant milk and silken tofu. There are several cream substitutes available now, but I still prefer tofu cream personally

Yield; Four to six servings of sauce Cook time; 30 minutes

To make the tofu cream, blend 350g silken tofu with 300ml plant milk. A hand blender will do, you won’t need a high speed blender for this. I always use Alpro fresh soy milk personally. This will make 650ml of cream, so you can use the remaining 250ml of cream for other recipes

You’ll need;

One tablespoon of oil
One small brown onion, diced
Three cloves of garlic, minced
Two tablespoons of tomato puree
400ml tofu cream, or other plant based cream
100g sundried tomatoes
125g tinned chopped tomatoes
Half a teaspoon of both oregano and basil
One teaspoon of smoked paprika
Salt and black pepper to taste

Method;

Start by heating the oil in a large frying pan over a medium heat. Once it’s warmed up, add in the onion and give it five minutes to soften. Next, add in the garlic and give it a couple of minutes to cook
Once the garlic has become fragrant, add in the tomato puree. Stir it through the onions and garlic, and give it a couple of minutes to cook off
Blend the cream, sundried tomatoes and chopped tomatoes together, then add them into the pan. Add the herbs, paprika, salt and black pepper. Give everything a good mix to combine
Give the sauce another 15 minutes to cook, and while the sauce cooks, cook the pasta as per the instructions on the pack
Once the pasta is done, drain it and stir it through the sauce. You might want to reserve a little pasta water to add to the sauce, just in case it gets a little too thick