Baked Vegan Feta Pasta

Serving Size 4

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

1 package Nasoya Organic Tofu – Extra Firm
1/2 cup cashews, soaked overnight or boiled for 30 minutes
2 tablespoons apple cider vinegar
1 teaspoon sea salt
1 teaspoon garlic powder
1 tablespoon nutritional yeast
2 1/2 cups cherry tomatoes
4 garlic cloves
2 tablespoon extra virgin olive oil
1 handful basil
1 handful spinach
2 cups orecchiette pasta cooked, drained
Salt and pepper, to taste

Preparation

  1. Preheat the oven to 400° F.
  2. Add the Nasoya Organic Tofu, cashews, apple cider vinegar, sea salt, garlic powder and nutritional yeast to a blender or food processor. Blend until a smooth sauce is formed.
  3. Add the tomatoes and garlic cloves to a baking or casserole dish, along with the olive oil. Stir to combine.
  4. Pour the blended sauce in the middle of the baking/casserole dish, and top with salt and pepper.
  5. Place in the preheated oven and bake for 35-40 minutes or until the tomatoes have burst.
  6. Remove from oven and add a handful of chopped basil. Mash with a fork until the tomatoes and tofu sauce meld together.
  7. Add a handful of spinach into the mix as well as cooked pasta. Mix until coated with the sauce.

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