Informations supplémentaires
40 min.
|
576 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion. Cut the carrot and celery into small cubes. Crumble the tofu into very small pieces. Thinly slice the basil.
2. Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes. Keep 1/4 cup of the cooking water then drain.
3. Cook the vegetables
Heat a generous drizzle of oil in a large skillet over medium high heat. Cook the onion, carrot and celery 3-5 minutes. Add salt and pepper.
4. Add the tofu
Add the tofu, spice blend and soy sauce. Cook 3-4 minutes.
5. Add the tomatoes
Add tomatoes, broth cube, 1 2P | 1.5 3P cups of water, 1 tbsp butter and 1 tbsp sugar. Bring to a boil. Reduce the heat to medium-low and simmer for 7-8 minutes. Adjust salt and pepper to taste.
6. Plate your dish
Add the pasta, cooking water and 1 tbsp of butter to the pan. Cook 2-3 minutes. Serve and garnish with basil and nutritional yeast. It is also possible to leave the garnishes in the center of the table and let everyone help themselves. Bon appétit!
180gPenne
300gTofu
4unitOrganic Nantes carrot (s)
1unitCelery
0.5unitYellow Onion(s)
0.5unitBasil
30gNutritional Yeast
1unitVegetable Broth Cube(s)
1unitDiced Tomatoes
2unitSoy Sauce
11gSpice Mix (italian spices,onion powder)
What you need
pot, strainer, pan
576 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
90g
30%
fat
10g
15%
cholesterol
0mg
fiber
10g
40%
protein
36g
saturated
1g
5%
sodium
1128mg
47%
sugar
11g
trans
0g