Vegan Pasta all'Amatriciana

Ingredients

For 4 portions

• 🍝 400g spaghetti (dry)
• 🧈 200g smoked tofu
• 🏺 3 Tbsp olive oil
• 🫑 0.5 Tsp smoked paprika
• 🥫 400g canned tomatoes
• 🍷 60ml wine, table, white
• 🌿 0.5 Tsp chilli flakes
• 🍞 4 Tbsp nutritional yeast
• 🧂 1 Tsp salt

Method

1. Bring a large pan of water to the boil and add the salt.
2. Cut the smoked tofu into thin matchsticks. Fry in the olive oil in a wide frying pan over a medium heat for 8–10 minutes, stirring now and then, until crisp and browned at the edges.
3. Lower the heat, add the smoked paprika and chilli flakes, stir for a few seconds, then pour in the wine and let it bubble away for 1 minute. Use a vegan-friendly wine.
4. Crush the tinned tomatoes by hand and add them. Simmer for 12–15 minutes until thick and glossy.
5. Meanwhile, cook the spaghetti or bucatini until 1 minute short of the packet time. Keep a mug of the pasta water before draining.
6. Toss the pasta in the sauce over a medium heat for 1 minute, adding a splash of pasta water to make it silky.
7. Take off the heat, stir in most of the nutritional yeast and serve with the rest on top.