Gluten-free pasta with tofu ragù and basil

Ingredients

For 1 serving

• Gluten-free pasta55 g
• Tofu180 g
• Tomato passata200 g
• Carrots50 g
• Celery30 g
• Tamari1 teaspoon
• Extra virgin olive oil1 teaspoon
• Basil5 g
• Saltto taste
• Black pepperto taste

Contains: soy, celery

Method

1. Peel the carrot and finely chop it with the celery. Pat the tofu dry with kitchen paper and crumble it by hand into irregular pieces, like minced meat.
2. Heat the oil in a wide pan over medium heat and sweat the carrot and celery for 4 minutes, until soft; add the tofu and fry it over medium-high heat for 6–7 minutes, stirring, until dry and golden. Splash in the tamari.
3. Pour in the tomato passata, salt, lower the heat and cook covered for 15 minutes, until the ragù is thick.
4. Meanwhile bring the pasta water to the boil, salt it and cook the gluten-free pasta for the time on the packet, tasting a minute early, until al dente.
5. Drain the pasta, keeping a ladle of cooking water, and toss it in the ragù for 1 minute with a splash of water if needed, until well coated; off the heat add the torn basil and a grind of black pepper.