A bloat-free taste of Italy!
Recipe makes 5-6 servings!
- 12 oz ex firm tofu
- 3 tbsp lemon juice
- 2 tbsp nutritional yeast
- 2 tbsp garlic infused olive oil
- chives
- salt & pepper to taste
- 1 box gluten free bowtie pasta (I used the brand Jovial)
- 1 box cherry tomatoes
- 1/3 cup chopped basil
- Italian seasoning (no garlic/onion)
- chives
- 2 cups spinach (optional)
Steps:
Preheat your oven to 400 degrees Fahrenheit.
Blend your vegan feta in a food processor/blender until smooth. In a baking dish, add your vegan feta and tomato. Generously drizzle garlic olive oil over the feta and tomato, and add Italian seasonings, chives, salt, pepper and red chili flakes to taste.
Place your baking dish in the oven for 30-35 minutes, or until the vegan feta is golden brown on the top.
While your dish is in the oven, boil a box of gluten free pasta and heavily salt the pasta water to ensure flavor.
Once your dish is cooked, mix in chopped basil and spinach until it is wilted and combined.
Add in your cooked gluten free pasta to the feta sauce (make sure to pop the tomatoes with a utensil to get it saucier), stir your pasta and sauce together, drizzle more garlic olive oil to taste, and plate it up!
I am not vegan and I would make this dish 200x over again. It did not flare my IBS and I got to enjoy a high protein, vegan, gluten free and most importantly DELICIOUS pasta.
Cooking with Claud 