1. Preheat the Oven and Cook the Pasta
Start by preheating your oven to 200°C (390°F). While the oven is heating, cook your favorite spaghetti noodles according to the package instructions. Set them aside once done.
2. Roast the Vegetables
In an oven-safe dish, place one whole garlic head, 5 cherry tomatoes, and 1 bell pepper (cut into quarters). Drizzle 1 tbsp of olive oil over the vegetables and toss to coat them evenly. Place the dish into the preheated oven and roast for 15 minutes, or until the vegetables are tender and slightly charred.
3. Prepare the Sauce Base
While the vegetables roast, dice 1 onion and 1 carrot. In a pot, heat ½ tbsp olive oil over medium heat and sauté the onion and carrot for about 2 minutes. Add 1 tsp thyme, 1 tsp oregano, ½ tsp cayenne pepper, salt, and pepper to taste, and cook for another 2 minutes. Stir in 4 tbsp tomato puree, sliced tomatoes, 2 bay leaves, and 2 tbsp white wine. Combine well and let it simmer for about 5 minutes. Then, add the can of diced tomatoes and continue to simmer the sauce while you finish the roasted vegetables.
4. Blend the Roasted Vegetables
Once the roasted vegetables are ready, remove them from the oven and let them cool for about 3 minutes. Peel the skin off the bell pepper and the garlic head (you’ll be left with individual garlic cloves). Transfer half of the roasted bell pepper, cherry tomatoes, and garlic cloves into a food processor. Add 3 tbsp of the simmering sauce, 20g smoked tofu (cut into chunks), 3 sun-dried tomatoes, ½ tsp nutritional yeast, half a handful of fresh basil leaves, and season with salt and pepper. Pulse the mixture until it reaches a smooth, creamy texture.
5. Sauté the Portobello Mushrooms
Slice 1 portobello mushroom and sauté it in a non-stick pan until it softens. Add 1 tbsp balsamic vinegar and continue to cook for another 3 minutes, stirring occasionally to prevent sticking. Once cooked, set the mushrooms aside to keep warm.
6. Assemble the Dish
On individual plates, place the cooked pasta and top it with the creamy vegetable sauce. Sprinkle with 1 tbsp nutritional yeast. Add the sautéed portobello mushrooms, sliced bell pepper, remaining cherry tomatoes, sun-dried tomatoes, a few fresh basil leaves, and a handful of olives for an extra burst of flavor.
Tomato Olive Pasta
Ingredients
1x whole head of Garlic
1 medium Bell Pepper
3 Heirloom Tomatoes
1 medium yellow Onion
1 medium Carrot
1x can diced Tomatoes
4 el Tomato puree
20g Tofu
1x medium Portobello mushroom
5 sun-dried Tomatoes
Noodles of your choice
Pine nuts
Kalamata Olives
2 tbsp Red wine
1 1/2 tbsp Nutritional yeast
2 tl Thyme
2 tl Oregano
2 Bay leaves
Directions:
1. Preheat the Oven and Cook the Pasta
Start by preheating your oven to 200°C (390°F). While the oven is heating, cook your favorite spaghetti noodles according to the package instructions. Set them aside once done.
2. Roast the Vegetables
In an oven-safe dish, place one whole garlic head, 5 cherry tomatoes, and 1 bell pepper (cut into quarters). Drizzle 1 tbsp of olive oil over the vegetables and toss to coat them evenly. Place the dish into the preheated oven and roast for 15 minutes, or until the vegetables are tender and slightly charred.
3. Prepare the Sauce Base
While the vegetables roast, dice 1 onion and 1 carrot. In a pot, heat ½ tbsp olive oil over medium heat and sauté the onion and carrot for about 2 minutes. Add 1 tsp thyme, 1 tsp oregano, ½ tsp cayenne pepper, salt, and pepper to taste, and cook for another 2 minutes. Stir in 4 tbsp tomato puree, sliced tomatoes, 2 bay leaves, and 2 tbsp white wine. Combine well and let it simmer for about 5 minutes. Then, add the can of diced tomatoes and continue to simmer the sauce while you finish the roasted vegetables.
4. Blend the Roasted Vegetables
Once the roasted vegetables are ready, remove them from the oven and let them cool for about 3 minutes. Peel the skin off the bell pepper and the garlic head (you’ll be left with individual garlic cloves). Transfer half of the roasted bell pepper, cherry tomatoes, and garlic cloves into a food processor. Add 3 tbsp of the simmering sauce, 20g smoked tofu (cut into chunks), 3 sun-dried tomatoes, ½ tsp nutritional yeast, half a handful of fresh basil leaves, and season with salt and pepper. Pulse the mixture until it reaches a smooth, creamy texture.
5. Sauté the Portobello Mushrooms
Slice 1 portobello mushroom and sauté it in a non-stick pan until it softens. Add 1 tbsp balsamic vinegar and continue to cook for another 3 minutes, stirring occasionally to prevent sticking. Once cooked, set the mushrooms aside to keep warm.
6. Assemble the Dish
On individual plates, place the cooked pasta and top it with the creamy vegetable sauce. Sprinkle with 1 tbsp nutritional yeast. Add the sautéed portobello mushrooms, sliced bell pepper, remaining cherry tomatoes, sun-dried tomatoes, a few fresh basil leaves, and a handful of olives for an extra burst of flavor.
