A warm, hearty tomato-based casserole with wholegrain pasta, tofu, and blended cashews for a creamy texture.

Yield: ~1.5 liters (6 cups) | Prep: 20–25 min | Cook: 10–15 min | Total: 30–40 min

Ingredients

• 50 g (1.8 oz) wholegrain fusilli or penne pasta
• 800 g (28 oz / 3⅓ cups) crushed tomatoes
• 0.5 dl (3 tbsp) coconut milk or coconut cream
• 2 tsp herb salt
• 1 clove garlic, pressed
• 1 yellow onion
• 40 g (1.4 oz) leek
• 1 tsp honey
• 200 g (7 oz) natural tofu
• 0.5 dl (3 tbsp) cashew nuts
• 1 dl (½ cup) water (for blending with cashews)

Instructions

1. Boil the pasta in a saucepan with enough water until al dente. Drain and set aside.
2. Chop the onion and leek. Place them in a 2-liter casserole pot, cover with a lid, and sauté on low heat for 2–3 minutes.
3. Add the crushed tomatoes, coconut milk, herb salt, garlic, and honey. Stir to combine and bring to a gentle boil over medium heat.
4. Dice the tofu and add it to the casserole, stirring to distribute evenly.
5. Add the cooked pasta and mix well, maintaining a steady simmer.
6. Place the cashews and water in a blender and blend until completely smooth. Pour this mixture into the casserole, stir, and cook for 1–2 minutes to thicken.

Tips & Variations

• Add fresh basil or oregano for extra flavor.
• Substitute gluten-free pasta to make the recipe gluten-free.