Brothy Pasta Bowl with Vegetables + Tofu

Brothy Pasta Bowl with Vegetables + Tofu

Why This Recipe Stands Out

This hearty vegetarian dish comes together fairly quickly, using quality pantry staples, and fresh vegetables.  It’s very healthy yet robust and satisfying thanks to the heartiness of Portabello mushrooms cooked down to a rich flavor, sweet Italian cherry tomatoes and kale and protein rich tofu.  

Packed with the health benefits of extra virgin olive oil, vegetables and fresh herbs to ward off change of season colds and viruses. Extra Virgin Olive Oil is charged with antioxidant and anti inflammatory benefits that help the immune system fight pathogens. Portabello mushrooms provide essential vitamins + minerals, + phytonutrients stimulating the immune system.  Kale is a great source of vitamins A,C, +K, while cherry tomatoes are packed with antioxidants.

4 servings/bowls

Ingredients

1/2 c extra virgin olive oil & extra T for drizzling on finished plate

1/2 Vidalia or other sweet onion chopped

1 garlic clove chopped ( for those who do not like garlic or prefer lighter flavor- garlic may be left whole to add flavor +  removed after tomatoes have been added) 

2 cups sliced baby portabello mushrooms

2 cups cubed firm organic tofu

1 8oz can Italian cherry or datterino tomatoes

1 cup chicken broth

2 cups baby kale

1 lb dried paccheri or penne rigate pasta

Sea Salt & Pepper to taste

Freshly grated parmigiana reggiano cheese

How to Make It

  1. Add extra virgin olive oil to a large saucepan to slightly heat on low flame, add onion & mushrooms slowly raising heat to medium to brown.
  2. Add tofu and 1/2 c chicken broth bringing to a boil.  
    Lower heat to medium and continue to cook for 15 mins adding garlic and 1 teaspoon sea salt mixing all ingredients well.
  3. Add can of tomatoes allowing ingredients to simmer another 15 mins or so until reduced to a medium thickness.
    If sauce appears very thick you may add chicken broth one teaspoon at a time to provide a brothy consistency, stirring frequently.
  4. Boil pasta according to directions & drain saving 1 cup pasta water.
  5. Add baby kale to saucepan and cover turning heat to simmer setting and leave for 5 minutes.
  6. Remove lid and stir ( kale should be wilted ) Mix sauce adding salt & pepper to taste.
  7. Add a 1/2 c pasta water to serving dish, add pasta, covering with sauce, toss and serve ( if you desire a more brothy consistency add remaining pasta water)
    Top each dish with a generous drizzle of fruity EVOO and lots of freshly grated parmigiana reggiano cheese.