Creamy Sun dried Tomato Olive Pasta with Vegan Filets and Fresh Basil.
Life is about exploring pasta-bilities!
Thursday and all pasta is on my mind. So I make creamy pasta for dinner. This saucy, creamy pasta is inspired by one of the most loved recipes here on my blog, my sun-dried tomato and mushroom pasta. It’s loved both by me and you too… or at least that’s what I have understood by the look of al the recreations of this recipe! Today though I want to give you a pasta dish that has some more satisfaction and proteins in it too. It’s a wonderful past dish that I love very much. This y’all is my sun dried tomato, olive and tofu pasta with fresh basil. Check this out, because this is goooooood!
As vegan protein source…
… you can use tofu or vegan “chicken” filets for this recipe. In Sweden we have some great substitutes for chicken filet that are vegan and they suit very well for this dish. Otherwise go for tofu, that works more than fine too! Simply just slice/ cut them thinly and small. We want the dish to become creamy and pasta dishes gets an a lot better and creamier texture if the ingredients are cut small.
Thereafter we also have….
… sun dried tomatoes and green olives. I have used olives that are stuffed with either garlic or pimiento. You can choose any of them if you like, or simply just use ordinary pitted green olives.
THIS RECIPE IS:
Vegan
Creamy
Simple to make
Protein Rich
Perfect for busy weekdays but for Saturday date night too
Suiting for both kids and adults
Vegan Sundried tomato Tofu Pasta
INGREDIENTS:
2 portions of optional Pasta, preferably spaghetti or linguine
Olive oil
1/2 onion
1 garlic clove
250 g tofu or vegan “chicken” filets
250 ml plant based cooking cream
1 tbsp soy sauce
Sundried tomatoes
approx 10 Pitted green olives, stuffed with garlic or pimiento or without.
1/2 vegetable broth
Salt and black pepper
2-3 tbsp fresh basil
HOW TO MAKE:
Cook the pasta according to the instruction on the package.
Heat up some olive oil in a big frying pan. Finely chop the onion and add it to the pan together with pressed garlic. Fry until soft.
Cut the tofu or vegan filets into smaller pieces and add the pieces to the pan. Season with salt and pepper, combine everything and fry until the tofu/filets has some color.
Add cooking cream, soy, sliced olives, sun dried tomatoes (cut into smaller pieces), basil and crumble down the broth. Combine everything together and let it simmer on low heat for a few minutes.
Serve the sauce over the pasta or combine everything in one pot and then serve, and finish with more fresh basil if you want.