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🍝 Creamy Pasta with Mushroom Tofu Sauce

852 kcal · 30 min · 4 servings

Ingredients

• tofu, plain 400 g
• oil 6 tbsp
• soy sauce 60 ml
• onions, yellow 2 pcs
• garlic cloves 2 pcs
• mushrooms, white 250 g
• mushrooms, brown 250 g
• oat cream 200 ml
• peanut butter 1 tbsp
• salt pinch
• spelt spaghetti 500 g
• pepper, black ground pinch
• parsley, fresh 20 g
• chives, fresh 10 g

Instructions

1. 1. Cut the tofu into small cubes.
2. 2. Heat 2 tablespoons of oil in a pan over medium-high heat.
3. 3. Fry the tofu until golden brown.
4. 4. Deglaze the tofu with 40 milliliters of soy sauce.
5. 5. Remove the tofu from the pan and set it aside.
6. 6. Peel the onions and garlic.
7. 7. Finely dice the onions.
8. 8. Finely chop the garlic.
9. 9. Clean the mushrooms and slice them.
10. 10. Heat 4 tablespoons of oil in a large pan over high heat.
11. 11. Fry the mushrooms and onions for about 8 to 10 minutes until golden brown.
12. 12. Add the chopped garlic and fry for another 1 minute.
13. 13. Stir in vegan oat cream, 2 tablespoons of soy sauce, and peanut butter.
14. 14. Bring the sauce to a boil once.
15. 15. Remove the sauce from the heat and set it aside.
16. 16. Bring 4 to 5 liters of salted water to a boil in a large pot.
17. 17. Cook the spaghetti for about 6 minutes until al dente.
18. 18. Drain the pasta.
19. 19. Reserve about 200 milliliters of the cooking water.
20. 20. Add the reserved cooking water to the mushroom sauce.
21. 21. Bring the sauce to a boil again.
22. 22. Season the sauce with salt and pepper to taste.
23. 23. Wash the parsley and chives.
24. 24. Shake the herbs dry.
25. 25. Finely chop the parsley.
26. 26. Cut the chives into fine rings.
27. 27. Mix the spaghetti with the mushroom sauce.
28. 28. Add the fried tofu.
29. 29. Sprinkle the chopped herbs over the dish.
30. 30. Serve the dish and enjoy!

Nutrition per serving

• kcal: 852
• Protein: 29 g · Fett/Fat: 32 g · Carbs: 113 g