Ingredients

1. 16 Jumbo pasta shells
2. 1 (12.3oz) firm silken tofu
3. 1 cup chopped cabbage
4. 1 large squash chopped
5. 1 red bell pepper chopped
6. zucchini optional
7. 2-3 tablespoon fresh parsley or 1 ½ tbsp dried parsley
8. 2 tablespoon fresh basil of 1 tbsp dried basil
9. 2 tablespoon fresh oregano or 1 tbsp dried oregano
10. ¼ cup nutritional yeast
11. 1 tablespoon oil
12. 1 teaspoon salt
13. ¼ teaspoon red chili flakes

Directions

1. Bring some water to a boil, add a little oil and a pinch of salt.
2. Add the pasta, put of medium heat, cover and leave for about 20 minutes.
3. In a wok add 1 tbsp oil add the cabbage and pepper and sauté.
4. Add 1 tsp salt and ¼ tsp red chili flakes.
5. Crumble in the tofu and mix well.
6. Add the parsley oregano basil and the nutritional yeast.
7. Cook for 1-2 minutes then add the squash and cook for a further 2 minutes.

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