ROASTED GARLIC, TRUFFLE + CHORIZO PASTA 🥵 trust me when i say this absolutely bangs. the depth of flavour tastes like it took you hours when it’s a really a speedy 30 minute dinner! Ingredients For the pasta: 250g pasta (I used paccheri) 3 tbsp nutritional yeast 3 sun dried tomatoes, chopped 1 head garlic 1 tsp cracked black pepper 1 tbsp truffle oil Handful chopped parsley Sprinkle of vegan cheese to serve For the tofu chorizo: 150g smoked tofu, patted dry 2 tsp smoked sweet paprika 1 tsp cayenne pepper 1/2 tsp cumin 1 tbsp maple syrup 1 tbsp tomato puree 3 tbsp oil (I used sun dried tomato oil) 1 tsp salt 1 tsp pepper 1. Preheat your oven to 200c. 2. Take your whole head of garlic and slice the top off, so that all the cloves are exposed. Drizzle with a little oil and wrap in foil. 3. Place in the oven for around 35-40 minutes until soft. 4. Roughly crumble the tofu, then add to a lined baking tray with your dry spices and mix well. 5. Add your remaining wet ingredients and mix again. 6. Place into the oven for 15-20 minutes, checking regularly as this will colour very quickly! 7. Place your pasta onto boil and cook al dente to packet instructions. Reserve around a cup of pasta water. 8. In a frying pan, heat a little oil and squeeze out your roasted garli, then add in your black pepper & fry lightly until fragrant. 9. Start adding your pasta water into the roasted garlic mixture until it emulsifies and starts to form a sauce. 10. Add in your tomatoes, parsley and nutritional yeast and stir together. 11. Add the cooked pasta and season. You may need to add a little more pasta water. 12. Once your sauce is beautifully glossy, add your truffle oil and tofu chorizo. 13. Serve with vegan cheese and a little extra parsley - enjoy! #veganchorizo #pastarecipe #trufflepasta #fyp #garlicpasta - @ellysplate