Serves 4

Ingredients ⬇️

200g The Nuffin Man Sorghum fusilli
250-350g tofu
2 x tbsp olive oil
2 x garlic cloves, minced
1 x red bell pepper, cored and chopped
1 x tsp paprika, smoked or sweet your choice
1/2 x tsp chilli powder
1 x portion of spinach, your choice we all know it shrivels to nothing so however much you think 😂
1 x 400g tin tomatoes
3 x tbsp nutritional yeast (optional)
Parsley to garnish
Salt and pepper to taste

Recipe ⬇️

• Bring a large pot of salted water to boil and cook pasta to one minute less than suggested time on packet (I cooked for 6 minutes)
• Take tofu out of packet and gently pat with paper towel to remove excess moisture
• Tear and crumble the tofu into a bowl
• On a medium heat olive oil in a pan and add garlic
• After two minutes add bell pepper and fry off for 5 minutes
• Add crumbled tofu to pan along with paprika, chilli powder and salt and pepper. Cook for a further 5 minutes
• Add spinach and tinned tomatoes and simmer for 5 minutes
• I decided to blend my sauce (this is optional) and add nutritional yeast. It didn’t go completely smooth and I probably wouldn’t do again
• Drain the pasta and reserve some of the salted water to add to the pan with other ingredients
• Add the pasta to the sauce and stir for another 2 minutes on a low heat
• Serve up and top with parsley 🌿