Easy Tomato Pasta Tagliatelle
Pasta Tagliatelle with vegetables and tomato based sauce. Very easy!
Ingredients
- 1 tbsp oil for cooking
- 1/2 medium aubergine chopped
- 8 medium button mushrooms sliced
- 1/2 medium red pepper chopped
- 2 small onions chopped
- 4 cloves garlic minced
- 1 big bay leaf broken into half
- 12 small pitted black olives each one chopped in half
- 15 cherry tomatoes each one chopped in half
- 200 g firm tofu crushed
- 50 g vegan cheese chopped into small bits (optional)
- 60 g tomato puree
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Dijon mustard
- 200 g Tagliatelle you can use other types of pasta as well
- 130 ml vegetable stock
- 70 g fresh baby spinach washed and drained
Instructions
- In the frying pan and cook the aubergine, mushrooms and red pepper until soft. Add in the onion and garlic and cook for 2 minutes or until onion is transparent
- Add in the bay leaf, cherry tomatoes, black olives and crushed tofu (you can crush with your hands as you add in) and continue cooking for 3 minutes or until the tomatoes start getting softer.
- Add in the soy sauce, salt, black pepper, tomato puree and Dijon mustard and stir and cook for 2 minutes. Pour in the vegetable stock and leave to simmer for 10 minutes on a low heat.
- In the meantime, cook the tagliatelle in a pot according to the instructions on the package. When it's cooked, drain and put back into the pot. Set aside.
- Add the spinach in the sauce after finished simmering. Give it a mix and when the spinach is wilted a bit, take off the heat and pour the mixture into the pot where you kept the tagliatelle. Stir well to mix everything together.
- Serve with sprinkle of vegan cheese (optional).