Mini Meatball Chili Oil Pasta
This high protein creamy chili oil pasta can be made under 30 minutes and is absolutely delicious!
Servings: 2
Ingredients
- 2 cups pasta
- 1 cup dehydrated soy chunks
- 2 tbsp extra virgin olive oil
- 4 cloves garlic
- 2 tbsp tomato paste
- 2 tbsp chili oil crisp
- 300 g silken tofu
- 1/4 cup pasta water or more if required
- 1/2 tsp salt
- 1 tsp coconut sugar
- 2 stalks spring onions white part
Garnish
- chili oil crisp
- spring onions green part
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. At the 5 or 6minute mark, add dehydrated soy chunks and let it cook for 2-3 minutes. Drain and set aside, saving the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and saute for 1-2 minutes.
- Stir in the tomato paste, chili oil crisp, white part of scallions, coconut sugar, salt and blended silken tofu cream.
- Add pasta water to thin the sauce out. Add back in the pasta, soy chunks and toss everything together.
- Garnish with chili oil crisp and spring onions. Enjoy!