Creamy spring pasta with asparagus and tofu
Vegan pasta with a creamy sauce and crispy asparagus and tofu
Servings: 4 Personen
Equipment
- Baking oven
- Mixer/Blender
Ingredients
Asparagus & tofu
- 300 gr (10.5 oz) green asparagus (or asparagus tips)
- 200 gr (7 oz.) classic smoked tofu from Taifun Tofu
- 1 shallot
- 3 Tbsp olive oil
- Zest & juice of 1 organic lemon
- 1 1/2 tsp salt
- 2-3 pinches of pepper
- 1/2 tsp cane sugar
- 1 tsp garlic powder optional
Sauce
- 100 gr (3.5 oz.) cashews soaked in water over night
- Juice of 1/2 lemon
- 1-2 garlic cloves
- 1-2 tsp nutritional yeast optional
- 1 tsp salt
- 200 ml (1 cup) water
Also:
- 250 gr (9 oz.) spaghetti
Instructions
Asparagus & tofu
- Wash the asparagus, cut off the wooden ends and chop them (if you have asparagus tips you don’t need to cut off anything) depending on their size cut them in halves
- Chop the classic smoked Taifun tofu in stripes or dices
- Finely chop the shallots in dices – place everything on a baking tray
- Preheat the oven to 200°C (392°F)
- Mix oil, zest and juice of a lemon and the spices for the marinade
- Pour it over asparagus, tofu and shallots and mix well
- Bake for 25-30 minutes until everything is crispy, tlip it after some time
Sauce
- Soak the cashews in water over night (in case you forgot to do so, soak them in hot water for 15-30 minutes)
- Rinse the cashews – put all ingredients into a blender and mix until it’s a smooth sauce
- Cook the spaghetti according to the packet instructions, rinse them but keep some of the pasta water
- Put the cashew sauce into a pan, slightly heat it up, add the spaghetti and if it’s too thick, add a little pasta water
- Serve the pasta on a plate and add the asparagus and tofu from the oven on top
- Top with rocket salad, cress and roasted pine nuts