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Creamy tofu with mixed mushroom pasta
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1 tbsp olive oil
250g chestnut mushrooms, sliced
250g portabellini mushrooms, sliced
2 cloves garlic, peeled and crushed
200g fresh wholewheat tagliatelle
300g pack silken tofu
25g pack flat leaf parsley, leaves only, finely chopped
1. Heat the oil in a large, deep frying pan, add the mushrooms and fry for 5-6 minutes until softened and golden. Add the garlic and gently fry for a further 1-2 minutes.
2. Meanwhile, bring a large pan of lightly salted water to the boil. Add the pasta and cook according to the pack instructions. Drain the pasta, reserving 150ml of the cooking water.
3. Put the tofu in a blender, add 100ml reserved pasta cooking water and blend until smooth. Pour into the pan with the mushrooms then add the pasta and parsley. Toss everything together, adding more cooking water if needed, season, then serve.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in March 2019.