Tomato, basil, and garlic. Simple base for a tomato sauce.
I’ve made this dish before with shrimp and would definitely recommend. This time around I decided to make a vegetarian version, consisting of tofu and these beautiful portobello mushrooms.
As adapted from: Inspired Taste
8 oz spaghetti, angel hair, or linguine (I used brown rice plus flax angel hair)
1 package tofu, drained and cubed
3-4 large portobello mushrooms, rinsed well and chopped in large chunks
1 can diced tomatoes (I used organic, no salt added)
1 cup cherry tomatoes, halved
1/4-1/2 cup fresh basil leaves
1/2-1 tbsp olive oil, or oil of your choice
3 garlic cloves, minced
2-3 tsp coconut palm sugar
black pepper and red pepper flakes to taste
few splashes fresh lemon juice
Start off by making the pasta (follow directions on specific pasta box).
In a large pan, combine the oil, garlic, mushrooms, tomatoes, canned tomatoes, and spices and sauté and simmer for a few minutes on medium/medium-high heat until all is tender. Add in lemon and sugar in this step as well. I just squeezed a little bit of a lemon, don’t put too much or it could taste too acidic/bitter. You may not even need the lemon, if your canned tomatoes taste acidic already. I’d suggest a taste test prior to adding lemon.
Add the tofu and cook until tofu is hot. FYI, this pasta would still be delicious sans tofu too.
I made this super spicy and it was awesome. The fresh basil really stood out here. You may use dried basil if that’s all you have access to, but you may want to adjust the measurements. Start off with 1-2 teaspoons and go from there.
Serve fresh and warm.
Tomato basil pasta definitely has to be my favorite..