Hey there!
This is just going to be a very short post, I just really want to share this recipe for a creamy vegan pasta dish with my go-to vegan “ricotta” , however for once there is not a whole lot of background story.
I just wanted pasta andI felt like using seasonal ingredients plus I wanted to have some of my tofu “ricotta” with my pasta and that was basically how this recipe was created. Boring, I know. Life can’t always be super duper exciteing and sometimes I just come up with a recipe for no toher reason than me feeling like a certain food. No childhood anecdote, no inspiration from people I know, just poring. Sorrrrryyyy!
Anyways as I really haven’t got much to say and as I don’t want to bore you to death by unnecessarily filling this post with nonsense ramble I will just straight head over to the recipe part of my post:
- 2 cloves of garlic, finely chopped
- 1 red onion, finely chopped
- 250g mushrooms, cut in half
- 200g savoy cabbage, finely sliced
- 10ml congnac
- 100ml water
- zest of one lemon
- 250g firm tofu, roughly chopped
- 3tsp lemon juice
- 1tbs nutritional yeast
- salt
- pepper
- olive oil
- 250g whole wheat pasta
- Heat up some olive oil in a pan and add the chopped garlic and onion and fry over medium high heat until the onion has gone transluscent.
- Add the mushrooms and continue frying over medium high heat until the mushrooms have browned and decreased in size.
- Add the sliced savoy cabbage and fry for another couple of mintues, make sure to stir occasionally.
- Add the cognac, water and salt and pepper to taste. Also add the zest of your lemon. Stir it all up and cover with a lid and lower the heat to low.
- While your sauce continues cooking pour some water in a pan and bring it to a boil.
- While your pasta water is coming to a boil add your tofu, lemon juice, nutritional yeast, ½ tsp of salt and a sprinkle of pepper into a food processor and process until smooth and creamy. Put aside for later.
- By now your water will have probably come to a boil, add your pasta and cook until al dente.
- When your pasta has finished cooking add 2 tablespoons of the pasta water to the sauce and drain the pasta.
- Add the pasta to the sauce and stir. Now you can either stir in your tofu mixture or serve it separately and just dollop a few dollops on each plate of pasta.
Voila, here you have it a delicious, creamy, vegan, wintery pasta recipe. Delicious!
Have a wonderful week people!
Bisous
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