Let me just say that I’m a plant-strong pasta-lover through and through. I will take garlic & oil over red sauce any day. The more greens I see in my pasta dish, the better. And if I can get an extra burst of protein- you better believe I’ll go for it! Full credit for inspiring this recipe goes to the duo behind CrazySexyKitchen. I watched a video of Chef Sarno creating this yummy meal in under 6 minutes with fresh ingredients that are easy to find…plus you can change ’em up to your liking. Hope you enjoy this quick dish packed with healing deliciousness.
2 tbsp olive oil
organic extra-firm tofu, cubed
1/2 large yellow onion, chopped
4-5 cloves garlic, crushed & chopped
1 cup chanterelle or portabella mushrooms roughly chopped
green veggies (we used broccoli & baby kale)
8 oz rice pasta (we dig Tinkyada linguini)
28 oz can of San Marzano crushed tomatoes
chopped fresh parsley
red pepper flakes
sea salt ‘n black pepper
Cook your pasta according to package and put to the side. Meanwhile, heat a large skillet over medium heat. Once hot, add the olive oil and the chopped onion ‘n garlic. Keep it moving in there, either by mixing or flipping (if you’re a pro). Check to see that the onions are getting translucent. Add tofu & mushrooms. Continue with the cooking and mixing. Add a pinch of sea salt and some black pepper. Is the tofu getting nicely seared? Yes, please add the greens. Add a pinch of red pepper flakes and about 3/4 of the can of tomatoes (or more, use your discretion). Stir well and add another pinch of salt and black pepper to taste. The sauce is so awesome by now! Put the cooked pasta in and toss well using tongs. Sprinkle the parsley on top, remove from heat and show no restraint!
Tasteful Tips: Mushrooms are rich in iron (important in ensuring rich oxygen to the body) and selenium (antioxidant). Cleansing fanatics adore parsley for its help with sluggish digestion. Broccoli happens to be my personal fave…around my house we call it Nature’s Broom. Enough said.