Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
Cherry Tomato, EVOO, and Parsley Pasta
700g of cherry tomatoes cooked down in a lot of good Greek olive oil, with blitzed tofu and nutritional yeast standing in for cheese. Fifteen minutes and entirely plant-based.
Caitlin Fitzpatrick
Feeds: 4
15 minutes
Ingredients
- 340g Northern Pasta Co.’s casarecce (dried)
-
135ml Citizens of Soil Greek extra virgin olive oil, plus 2 tbsp
-
200g fresh tofu
-
¾ lemon, zest and juice
-
5 large cloves garlic, thinly sliced
-
700g cherry tomatoes
-
70g fresh parsley, roughly chopped
-
½ tsp chilli flakes
-
3 tbsp nutritional yeast
-
½–1 tsp sea salt
-
50 g toasted pine nuts
Casarecce
From: £4.95
Method
1
Bring a large pot of salted water to the boil and cook the pasta until al dente, reserving about 1 cup of the cooking water.
2
Tear the tofu into rough chunks and toss with 2 tbsp olive oil, a pinch of salt, and the zest and juice of the lemon. Set aside to marinate.
3
Heat the remaining olive oil in a wide pan over medium heat. Add the garlic and cook for 2 minutes until golden. Add the cherry tomatoes, turn the heat up to medium-high and cook for 5 minutes, then gently squash with the back of a spoon to release their juices.
4
Stir in the marinated tofu, parsley, chilli flakes, nutritional yeast and pasta, along with about 1 cup of the reserved pasta water.
5
Taste and adjust seasoning, you may need the full teaspoon of salt depending on how well-seasoned your pasta water is.
6
Cook for a few minutes so the sauce comes together, it should be silky and luscious, clinging to the pasta with a little juice.
7
Turn off the heat and finish with pine nuts and a drizzle of extra virgin olive oil, then serve.
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