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🍝 Spaghetti with creamy herb soy sauce

588 kcal · 30 min · 4 servings

Ingredients

• 150 g smoked tofu
• 25 g Parmesan (1 piece)
• 3 sprigs parsley
• 150 g whole wheat linguine pasta
• salt
• 15 g butter (1 tbsp)
• 150 ml soy cream
• pepper

Instructions

1. 1. Cut the tofu into cubes of about 1 cm.
2. 2. Grate the cheese finely.
3. 3. Wash the parsley and shake it dry.
4. 4. Pluck the leaves from the stems.
5. 5. Chop the parsley leaves coarsely.
6. 6. Cook the pasta in boiling salted water as indicated on the package.
7. 7. Melt the butter in a pan until it foams slightly.
8. 8. Fry the tofu cubes in it for 1 to 2 minutes.
9. 9. Pour the soy sauce over the tofu cubes.
10. 10. Add the chopped parsley.
11. 11. Bring the mixture to a boil.
12. 12. Reduce the heat to medium and cook the sauce for 3 minutes.
13. 13. Drain the pasta.
14. 14. Let the pasta drain well.
15. 15. Mix the pasta with the sauce.
16. 16. Stir in the grated cheese.
17. 17. Season the dish with salt and pepper.
18. 18. Serve the spaghetti immediately.

Nutrition per serving

• kcal: 588
• Protein: 27 g · Fett/Fat: 31 g · Carbs: 47 g