I am finally having the opportunity to be a little more creative and loving it! This recipe was adapted from the Thug Kitchen cookbook series.

The sauce is amazing – all you do is blend these ingredients and then simmer. (Serves 2)

6 oz silken tofu

1 red pepper (or I used a handful of sweet peppers from the garden)

3 cloves garlic chopped

1.5 tablespoon red wine vinegar (I didn’t have any so I used 1 tablespoon balsamic and .5 tablespoon plum vinegar – perfect)

2 tablespoon olive oil (I used algae oil)

A sprinkle of salt

1/4 cup nutritional yeast

1 teaspoon red pepper flakes (I used fresh hot red peppers from the garden)

Next, cook the pasta – I used a gluten free pasta and zoodle blend. Cook the gluten free pasta, and when close to finished add in the zoodles for just a few seconds, 30 maybe – then drain. Put the noodle mixture in a bowl and mix in the sauce. Chop some basil into ribbons and fold this in.

Plate the pasta. I had 1 orange pepper in the garden so I chopped half of this along with the small remaining piece of zucchini from making the zoodles and used these as a garnish on top with a basil leaf. Waste nothing!

It’s hard to believe something so satisfying can be so simple and also so good for you!!!