Pasta Mama with Tofu

Although not the most attractive dish on a plate... Pasta Mama is by far the easiest and yummiest breakfast/brunch/anytime pasta recipe. I was inspired by the original Pasta Mama recipe featured on Food Network which is essentially a scramble of eggs and pasta. My version substitutes eggs with tofu.

Ingredients
1 lb of Spaghetti Noodles
1 clove of Garlic
3 Tomatoes
1 lb of Tofu
1 tsp Oregano
1 tsp of Parsley (optional)
2 Tbsp Olive Oil
Shredded Parmesan Cheese or Asiago (1-2 cups)
Salt and Black Pepper

First boil water and add the desired amount of spaghetti noodles, cook al dente. In the meantime, take the tofu and mash with a fork until crumbled. Chop the tomatoes and mince the garlic. Drain noodles and set aside. Add 2 Tbsp olive oil in a pan over medium heat. Add garlic and tomatoes to the pan, stir. Throw in tofu and 1 tsp of Oregano and Parsley. Stir and cook until tomatoes soften. Add pasta. Stir again so that all ingredients are thoroughly mixed. Add 1 cup of cheese and salt, pepper to taste. Stir again. Sauté until the cheese has completely melted.

Top with leftover shredded cheese. Serve hot. Mmm!

Mediterranean Pasta with Artichokes, Olives, and Tomatoes

Taken from Martha Stewart, this recipe is pretty easy and my boyfriend said it was quote: 'delicious!'

Ingredients
Coarse salt and ground pepper
12 ounces whole-wheat spaghetti
2 Tbsp Olive oil
1/2 Medium onion, thinly sliced
2 Garlic cloves, thinly sliced
1 Can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 Cup pitted kalamata olives, chopped
1 Pint grape tomatoes, halved
1/4 Cup Parmesan Cheese or Soy Cheese
1/2 Cup Basil Leaves, torn

In a large pot of boiling salted water, cook pasta until al dente. Drain reserving 1 cup of pasta water. Return pasta to pot.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes.

Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

Click here for the original recipe, the only difference is the dry white wine which would've made this dish brighter.