Vegan pasta recipe

Chef has cooked a real tasty vegan rigatoni pasta recipe.

Smoked tofu is fantastic as a meat replacement in vegan recipes so it went perfect in this vegan pasta recipe.

Chef uses a combination of sweet peppers, sweetcorn and button mushrooms to give this delicious pasta a sweet bite to it.

There is no sauce with this pasta so it is perfect for anyone who loves pasta but prefers less tomato, the vegetables are cooked with a little water just to give the vegetables some moisture to lightly coat the rigatoni pasta.

Even garlic is not needed in this recipe as the key to the taste is just making sure that you taste and season the vegetables with enough salt.

Chef adds a green chilli to this vegan pasta recipe to give a subtle spicy kick, you can however use no chilli at all or you can add more chilli if you love spicy pasta.

This really is an easy vegan recipe to cook, just follow the step by step pictures.

Ingredients for vegan rigatoni pasta

I pack Smoked tofu
1 Sweet red pepper (chunks)
1 cup Frozen sweetcorn
1 pack Button mushrooms
1 tsp Tomato puree
1/2 - 3/4 cup Water
1 Green chilli (chopped)
Salt to season
Fresh parsley

How to make vegan rigatoni pasta

Drizzle a little oil in a large pan and add the red peppers.

Cook on a medium heat stirring often for 5 minutes.

Add the chilli and mushrooms.

If using garlic add it to the vegetables here.

Chop the smoked tofu into chunks and add to the pan.

Add the frozen sweetcorn.

Stir well.

Add half a cup of water and 1 teaspoon of tomato puree.

Stir well then simmer on a low heat with a lid on for approximately 20 minutes and stirring occasionally.

Do not add enough water to make a sauce, you want the vegetables to be wet enough to slightly coat the pasta.