Garlicky Tofu Feta Fusilli Pasta
with Olives
This creamy, garlicky Mediterranean tofu pasta is packed to the brim with flavour! Juicy tomatoes, briny olives and salty feta will have you dreaming of the Grecian coast.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Tofu
(Contains Soy)
2 unit
Tomato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
30 g
Mixed Olives
(May contain Milk, Sulphites)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
2 unit
Cream Cheese
(Contains Milk)
170 g
Fusilli
(Contains Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
-
Reserve 3/4 cup (1 1/2 cups) pasta water, then drain and return fusilli to the same pot, off heat.
-
Meanwhile, drain, then roughly chop olives.
-
Cut tomatoes into 1/4-inch pieces.
- Pat tofu dry with paper towels, then cut into 1-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu.
- Cook, turning occasionally until crispy and golden-brown all over, 6-7 min.
- Season with salt and pepper.
-
Add cream cheese, reserved pasta water, Zesty Garlic Blend and tomatoes to the pan with tofu.
-
Cook stirring occasionally until sauce thickens slightly, 1-2 min.
- Add sauce, tofu, olives and half the feta to the large pot with the pasta. Stir to combine.
-
Divide pasta between bowls.
-
Sprinkle remaining feta over top.
If you've opted to get tofu, pat tofu dry with paper towels, then cut into 1-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, turning occasionally until crispy and golden-brown all over, 6-7 min. Follow the rest of the recipe as written.
