Servings:
4
INGREDIENTS
- - 350 grams of homemade Natura Toscana
- - 120 grams of sliced vegetable Bio In Tavola smoked wusterl, cut into thin strips
- - 1 leek, cut into rounds
- - 250 grams of tofu in natural Bio In Tavola
- - 150 grams of soy cream kitchen Soia & Soia
- - 1 teaspoon of turmeric
- - 1 bunch of parsley, finely chopped
- - 50 grams of natural soy milk Soia & Soia
- - Juice of half a lemon
- - 4 tablespoons nutritional yeast flakes Easy To Go
- - 2 tablespoons blanched almonds Probios
- - The oil EVO Il Nutrimento
- - Salt and pepper q.b.
INSTRUCTIONS
- Prepare the sauce by blending 30 g of parsley with soy milk, 3 tablespoons of olive oil and a pinch of salt. Add the lemon juice and stir.
- Chop the almonds with a knife, put them in a blender cup, add yeast, a pinch of salt and blend for about 10 seconds.
- Blanch the tofu for 5 minutes, put it in a bowl and crush with a fork, add half a teaspoon of turmeric and mix.
- Heat up the water, salting it when it started to boil and cook the pasta.
- In the meantime, let it dry in a pan with olive oil and a leek and a bit of salt over medium heat, add the sliced, after about a minute add the tofu, stir, cook for a few minutes and season with salt.
- In a bowl mix the cream with half a teaspoon of turmeric.
- Keep a little cooking water, drain the pasta, pour into the pan, stir and add to cream, a drizzle of olive oil, a little' cooking water and stir briefly.
- Add freshly ground pepper and serve immediately garnished with the chopped parsley and the dough with almonds and garnish the dish with parsley cream.
