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Green Pea & Cauliflower Pasta 🌿
This protein rich pasta dish is made with super grain fusilli in a creamy green pea sauce with a pan-fried cauliflower & tofu topping.
Here’s how to make it:
the green pea pasta:
250g peas, frozen
1 tbsp @love.legrand salted vegan butter
4 cloves garlic, minced
1 tbsp lemon juice
1 tbsp nutritional yeast
250ml plant-based milk
salt + pepper, to taste
500g @gogoquinoa super grains fusilli
the cauliflower topping:
1-2 tbsp oil of choice
2 cloves garlic
1 small head cauliflower, in florets
75 ml water
1/2 block tofu, grated
1 tbsp nutritional yeast
1 tsp smoked paprika
3 tbsp tamari
salt + pepper, to taste
In a frying pan, over medium heat, melt butter and add garlic. Cook until fragrant and add peas. Season and cook peas until heated through.
Transfer to a blender and add remaining ingredients (except for pasta, obviously). Blend until super smooth. Add a little more plant-based milk (1 tbsp at a time), if necessary. Set aside.
In your now empty pea frying pan, add oil and garlic. Cook over medium heat.Then, add grated tofu. Cook until golden and slightly crispy. Season.
Add cauliflower to the pan along, get everything nice and hot and then add water. Cover and steam cauliflower for a few minutes until nearly tender.
Meanwhile, cook pasta according to package instructions, reserving 125ml salty pasta cooking water. Set aside.
Uncover frying pan with cauliflower, add remaining ingredients and stir to coat everything. Cook until tender but crisp and golden.
Drain pasta, return to pot with pea sauce. Stir and cook over low for a minute or two. Add a little pasta water. Taste, adjust seasoning.
Top pasta with cauliflower/tofu mixture and enjoy hot!
Serves 4
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