The English Post

Pasta with vegetables and tofu sauce

Written by Veronica Lavenia
Credits: © Ph. Veronica Lavenia – The Wolf Post

Pasta with vegetables and tofu sauce is a delicious summer pasta dish.

Cold pasta is one of the traditional Italian summer dishes. This recipe is perfect because it is rich in nourishment. Carbohydrates contained in whole wheat pasta, freshly vegetables, and tofu sauce make this dish unique and suitable for any occasion.

Pasta with vegetables and tofu sauce: Ingredients

Serves 4

100 g (3 ½ oz) green beans

100 g (3 ½ oz) dates tomatoes

1 zucchini (courgettes)

100 g (3 ½ oz) tofu

1 large zucchini (courgettes)

A sprig of basil

A sprig of fresh oregano

1 tbsp apple vinegar

5 tbsp Extra virgin olive oil

Pinch of sea salt

320 g (11 ¼ oz) short pasta


PH. Veronica Lavenia

Pasta with vegetables and tofu sauce: Method

  1. Wash and clean the green beans and cook in a pot with water and salt for 20 minutes (or until they become tender).
  2. Rinse the cherry tomatoes and zucchini- courgettes. Cut the tomatoes and wash the zucchini-cougettes in half.
  3. Cook the tofu in a saucepan with water and salt for ten minutes from boiling. Drain the tofu, make it cool and crumble. Pour the tofu into a bowl, add cherry tomatoes, courgettes, green beans, basil, oregano, vinegar, salt and stir.
  4. Cook pasta al dente in boiling salted water. Add the pasta to the vegetables and tofu sauce, with olive oil and serve.

PH. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.