Creamy Basil Tofu Sauce with Tortiglioni Buckwheat Pasta
- Prep: 15m
- Cook: 5m
- Serves: 2
Picture the amazing aroma of basil mixed with a touch of olive oil. When you blend it with soft tofu, it makes a tasty sauce perfect for any pasta dish.
Method
- Bring a large pot of water to a boil, add the salt and cook your Tortiglioni or pasta to the instruction on the pack.
- Open the pack of tofu, drain the water and add the block of tofu to a blender. Add the rest of the ingredients for the sauce and blend until smooth.
- Taste to see if it needs more salt or vinegar.
- Place cooked pasta in a large bowl and pour the sauce on top and mix well.
- Serve with fresh basil and drizzle olive oil.
- Note: the tofu sauce is fresh, so please use it up in 1 day.
Recipe by Lisa Dawson from Clearspring
Ingredients
All to be sourced organic where possible
- 250g Clearspring Organic Gluten Free Buckwheat Pasta
- Creamy Basil Tofu Sauce
- 1 pack 300g Clearspring Organic Japanese Tofu - Silken & Smooth
- 2 Tbsp Clearspring Organic Japanese Sweet White Miso Paste
- 2 Tbsp Clearspring Organic Italian Extra Virgin Olive Oil
- 1 Tbsp Clearspring Organic Apple Cider Vinegar with The Mother
- Juice of ½ lemon
- 1 tsp Clearspring Organic Japanese Yaemon Tamari Soya Sauce - Double Strength
- 1 clove garlic
- Hand full – Fresh basil leaves – save a couple for garnishing
- Black pepper to taste
- Garnish
- Couple of fresh basil
- Clearspring Organic Italian Extra Virgin Olive Oil