Creamy Basil Tofu Sauce with Tortiglioni Buckwheat Pasta

Tofu works really well as a creamy sauce when blended. In this recipe, we add fresh basil to the sauce, which works really well. The fresh aroma of the basil combined with the slight bitterness of the extra virgin olive oil blended with Clearspring silken soft tofu has the perfect balance as a sauce for any type of pasta. If you have some leftover sauce, you can spread it on bread with a bit of olive oil. 

Serves 2
Preparation time - 15min

Ingredients

• 250g Clearspring Organic Gluten Free Buckwheat Pasta

• 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   

• Couple of fresh basil 
• Clearspring Organic Italian Extra Virgin Olive Oil

Method

1. Bring a large pot of water to a boil, add the salt and cook your Tortiglioni or pasta to the instruction on the pack.
2. 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.
3. Taste to see if it needs more salt or vinegar.
4. Place cooked pasta in a large bowl and pour the sauce on top and mix well.
5. 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