A creamy, dreamy, and completely plant-based baked feta pasta made with tofu and cashews, topped with cherry tomatoes, fresh spinach, and tossed with pasta, perfect for anyone seeking a healthy vegan dish.
1: Preheat the oven to 400°F.
2: Place tofu, cashews, salt, nutritional yeast, garlic powder, and apple cider vinegar in a blender. Blend until a smooth paste is formed.
3: Place cherry tomatoes in a deep baking dish and drizzle with olive oil. Pour the tofu mixture in the middle and top with salt and pepper.
4: Bake in the oven for 35 to 40 minutes, until the tomatoes have burst.
5: Stir with a spoon until the tomatoes and tofu mixture meld together. Add spinach and mix.
6: Pour in the cooked pasta and mix until coated with the sauce. Enjoy.
