Tortiglioni with pumpkin and tofu
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For 4 people: 300 g tortiglioni – 400 g pumpkin – 150 g tofu – 2 medium onions – nutmeg – olive oil – Rosemary – .5 dl soy cream – vegetable – salt and pepper
Cut pumpkin, washed, peeled and diced a centimeter from the side. Chop onions and FRY in olive oil; When softened, add the pumpkin, raise the heat and cook for five minutes, stirring constantly.
Pour into a glass pot of vegetable broth, season with salt and pepper and let it go for about ten minutes. Now add the chopped Rosemary, and cream and simmer until the sauce is very thick. UN now crumbled tofu, nutmeg, another pinch of Rosemary and saute for a few minutes. Then pour the pasta cooked al dente in the pot of sauce and stir it for seasoning well; before serving, you can enrich it with a drizzle of olive oil.