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;

  1. One tablespoon of oil
  2. One small brown onion, diced
  3. Three cloves of garlic, minced
  4. Two tablespoons of tomato puree
  5. 400ml tofu cream, or other plant based cream
  6. 100g sundried tomatoes
  7. 125g tinned chopped tomatoes
  8. Half a teaspoon of both oregano and basil
  9. One teaspoon of smoked paprika
  10. 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

Store any leftover sauce in an airtight container in the fridge, it will last for a few days

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