Vegan Garlic Cheese pasta with Smoky Tomatoes

Vegan Garlic Cheese pasta with Smoky Tomatoes

Vegan Garlic Cheese pasta with Smoky Tomatoes

Gia Macaroni | 12/9/19

  • prep time: 5 minutes
  • cook time: 15 minutes
  • total time: 20 minutes

Servings: 1-2 (I would eat the entire thing if i'm on an OMAD day but would be a good light lunch between 2)

Ingredients:

  • 240g tofu
  • 2tbsp favourite oil - I like chilli olive oil
  • 2 cups mushrooms
  • 100ml soy cream
  • 2 tbsp garlic and herb vegan cream cheese
  • small handful of sundried tomatoes (sliced if very large)
  • 1 tbsp soy sauce
  • 200g konjac noodles
  • 1/2 tsp smoked paprika or 1 tsp liquid smoke
  • 1/2 tsp salt
  • 1 scallion for topping

Instructions:

  1. Heat a pan on medium hot. Add oil and slice the tofu into small rectangles. Add to the pan
  2. Slice the mushrooms and add to the pan.
  3. Cook for 5 minutes until tofu browned and mushrooms soft
  4. While tofu and mushrooms are cooking, in a small bowl, place your sundried tomatoes, soy sauce, garlic and smoked paprika/ LS
  5. Add soy cream and cream cheese to pan along with the noodles.
  6. Cook for 5 minutes then add tomatoes
  7. Cook for a couple minutes until sauce is thicker.
  8. Serve and top with vegan parmesan and scallion

Nutrition:

  • Serving: Entire batch
  • Fat: 75.2g
  • Calories: 963
  • Net carbs: 12g

  • Serving: 2

  • Fat: 37.6g
  • Calories: 481
  • Net carbs: 6g
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