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Fusilli with tofu and pumpkin


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For 4 people: 1 onion-pumpkin 2 hg 400 g fusilli or hokkaido City-1 brick of tofu-shoyu-mirin


Skip the finely chopped onion in a little oil.
Add the pumpkin cut cubes and a pinch of salt, Cook over low heat with some water, covered, for 15.
Add the tofu (marinated overnight in half a cup of shoyu and 2 tablespoons mirin) broke up with a fork.
Mix everything well and cook for a further 10.
Add to pasta cooked al dente.

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(Thanks to Quetzali)

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