Broccoli and Tomato Pasta Bake - Food Revolution Network

Name: Broccoli and Tomato Pasta Bake - Food Revolution Network
Ingredients: 16 oz organic whole grain or legume pasta (rotini, shells, fusilli, or penne all work well); 14 oz organic tofu, firm or extra firm, drained well and finely crumbled (See Chef’s Notes); 2 tbsp tahini; 3 tbsp nutritional yeast; ¼ cup shallots minced; 3 medium garlic cloves (minced); 2 tbsp lemon juice (freshly squeezed); ½ tsp dried oregano; 3 dashes ground nutmeg; ½ tsp salt (optional); ¼ tsp ground black pepper (optional); 3 cups organic broccoli chopped into ½” florets; 2 cups organic tomatoes (diced); 2 cups vegetable broth (unsalted, preferably homemade); 1 cup shallots (or onions, chopped); 2 cups cashews (unsalted, soaked in water for 4–6 hours or overnight and drained); 6 garlic cloves (fresh, minced); 2 tsp onion powder; 2 pinches nutmeg; ¼ tsp salt (optional)

foodrevolution.org

There are guaranteed to be no complaints with this creamy, cheesy and protein packed pasta bake. Broccoli and tomato are a great combination of texture, flavors

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Ingredients

16 oz organic whole grain or legume pasta (rotini, shells, fusilli, or penne all work well)
14 oz organic tofu, firm or extra firm, drained well and finely crumbled (See Chef’s Notes)
2 tbsp tahini
3 tbsp nutritional yeast
¼ cup shallots minced
3 medium garlic cloves (minced)
2 tbsp lemon juice (freshly squeezed)
½ tsp dried oregano
3 dashes ground nutmeg
½ tsp salt (optional)
¼ tsp ground black pepper (optional)
3 cups organic broccoli chopped into ½” florets
2 cups organic tomatoes (diced)
2 cups vegetable broth (unsalted, preferably homemade)
1 cup shallots (or onions, chopped)
2 cups cashews (unsalted, soaked in water for 4–6 hours or overnight and drained)
6 garlic cloves (fresh, minced)
2 tsp onion powder
2 pinches nutmeg
¼ tsp salt (optional)