Spring Spaghetti

Today we have a very quick pasta dish as the sauce is prepared as the pasta cooks.  The tofu and walnuts pack it with protein and the asparagus gives the dish a light summery feeling.

Ingredients

Serves 2

150 grams Spaghetti (I used spelt)

4 – 6 cooked asparagus spears (if not in season use peas or beans)

8 – 10 cherry tomatoes

100 grams firm tofu

Extra virgin olive oil

Few basil leaves or oregano

2 tsp nutritional yeast

50 grams walnuts

Cook spaghetti as per the package instructions. Cut the tomatoes in half and chop the walnuts into pieces. Heat some oil in a fry pan and add tomatoes walnuts, along with tofu that has had the water squeezed out and been crumbled. Fry till the tomatoes just start to collapse and add asparagus or other greens. Add the Nutritional Yeast and stir till it is a bit saucy. Add the sauce to the drained pasta and sprinkle some torn basil leaves on top.  Serve with some vegan parmesan cheese if desired.