Quinoa Pasta with Tofu-Parmesan Sauce Quinoa Pasta with Tofu-Parmesan Sauce

Photography: Roger Proulx | Food Styling: Michelle Diamond

  • Total time 35 minutes
  • Portion size 4 servings

Ingredients

Method

Preheat oven to 450°F. Place cauliflower in large bowl. In small bowl, mix 2 tbsp olive oil with sumac; pour over cauliflower. Toss to coat well; season with salt and pepper. Transfer cauliflower to parchment paper-lined baking sheet. Bake for 15 minutes; set aside.

In large pot of boiling water, cook pasta according to package directions.

Meanwhile, in skillet over medium heat, cook garlic in remaining oil for 1 minute, until fragrant but not browned.

Place tofu, basil, oregano, milk and Parmesan in food processor; blend until smooth. Add to skillet and cook over low heat until cheese is melted.

Drain pasta and add to skillet; mix well. Top with roasted cauliflower and Parmesan shavings (if using).

Nutritional facts PER SERVING: about

  • Fibre 7 g
  • Sodium 215 mg
  • Protein 16 g
  • Calories 515
  • Total fat 11 g
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 88 g
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Lunch & Dinner

Quinoa Pasta with Tofu-Parmesan Sauce

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