Tomato Tofu Basil Pasta recipe

All Recipes Main Dish Recipes Pasta


4 cups whole wheat penne pasta
¼ cup olive oil
2 cloves garlic, crushed
1 cup extra-firm tofu cubes
3 cups grape tomatoes, halved
½ cup grated Parmigiano-Reggiano cheese
¼ cup chopped fresh basil
salt and ground black pepper to taste

Nutrition Info

699.1 calories
carbohydrate: 114.9 g
cholesterol: 5.9 mg
fat: 16.6 g
fiber: 6.1 g
protein: 26.8 g
saturatedFat: 3.5 g
servingSize: -
sodium: 119.7 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -


  1. Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, drain, reserving 2 cups of the water.

  2. Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes, add tofu and continue cooking and stirring until browned, about 5 minutes more.

  3. Arrange tomatoes in the bottom of the saucepan so the cut sides are down, cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.

  4. Pour 1 cup reserved water over the tomato mixture, bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.

  5. Remove saucepan from heat, add drained penne. Stir cheese and basil through the pasta mixture, season with salt and pepper.

Recipe Yield

6 servings

Recipe Note

Healthy, easy, and light, this pasta is a great summer evening treat!

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