Bean & Broccoli Pasta Bake with Kimchi Cream Sauce for Cozy Vegan Dinners - cookrisp

Ingredients

• 1 tbsp olive oil
• 1 red onion, thinly sliced
• 3 cloves garlic, minced
• 1 heaping cup blanched broccoli florets
• 1 can (15 oz / 400g) white beans or 1.5 cups cooked from scratch
• 1 can (500 ml / 16 oz) tomato sauce or passata
• 250 g (about 8 oz) pasta of your choice (penne, fusilli, or shells)
• Salt and pepper to taste
• 1 tsp paprika
• ½ tsp cayenne pepper
• 1/2 block (approx. 150g) silken tofu
• 1/2 cup cooked white beans (reserved from the can or batch)
• 1-2 tbsp kimchi with a splash of its juice
• 1-2 tbsp soy sauce or tamari (for gluten-free)
• Fresh basil or parsley, chopped (optional)