Harissa Roasted Tomato & Tofu Fusilloni

Method

1. 1 Place the cherry tomatoes on the air fryer tray, sprinkle with salt, and drizzle with extra virgin olive oil. Air fry at 190°C for 10–12 minutes using the roasting function until blistered and jammy. No air fryer? Roast on a lined baking tray at 180°C fan for 20–25 minutes instead.
2. 2 Meanwhile, cook the fusilloni according to the packet instructions. Just before draining, reserve a ladleful of pasta cooking water. Drain, drizzle the pasta with a little olive oil to prevent sticking and set aside.
3. 3 Add the roasted tomatoes (setting a few aside for garnish), tofu, sun-dried tomatoes, cashews, basil, harissa paste, nutritional yeast, and a splash of pasta cooking water to a blender. Blend until well combined — the sauce will have a pesto-like consistency.
4. 4 Toss the sauce with the drained pasta, adding more pasta cooking water as needed to bring everything together.
5. 5 Serve topped with the reserved roasted tomatoes, a few fresh basil leaves, and a generous crack of black pepper.