Tagliatelle with creamy tofu, nuts and mushrooms
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400 g of noodles vegan – 120 g of shelled walnuts – 250 g of mushrooms cleaned and sliced – 250 g soft tofu, preferably 1 small onion finely sliced – 1 – clove of crushed garlic-fresh parsley-olive oil-Salt and pepper.
1. Boil water for pasta. Meanwhile, roughly chop the walnuts. Blend then the tofu, adding, if necessary, a little water or soy milk, so it is a thick and smooth.
2. Grease a large Nonstick Skillet and let us toast the nuts for 2-3 minutes, stirring often. After doing this remove, pour a tablespoon of oil in a pan and sauté the onion, then add mushrooms and garlic. Let them stew the vegetables for 7-8 minutes and pour the noodles in the boiling water.
3. Add the mushrooms fried tofu cream and walnuts, stirring well, add salt and pepper and simmer for 1-2 minutes plan.
4. Drain the pasta, pour into the pan with the sauce and mix well. Season with salt, pepper and oil, and season with 2 tablespoons chopped parsley.
(Thanks to Giampiero ed Annamaria)