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We hope you got insight from reading it, now let’s go back to sig's tofu and mushroom pasta recipe. To make sig's tofu and mushroom pasta you only need 18 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Sig's Tofu and Mushroom Pasta:
- Use 250 grams Smoked tofu, cut into small bite sized pieces
- Take 1 can Italian whole tomatoes
- Use 2 marinaded chared sweet Italian red peppers
- You need 150 grams Cepe or button mushrooms ,quartered
- Use 1 tsp Smoked paprika
- Use 1 pinch of dried chilli flakes
- You need 2 tbsp chopped chives
- Take 1 pinch of salt or salt substitute or to taste
- Use 1 small pinch of dried thyme
- Get 1 tbsp dried parsley
- Get 1 tsp dried dill
- Use 1 small pinch of fenugreek
- Provide 2 large cloves of garlic , crushed
- You need 1 tbsp fresh fine grated Parmesan cheese
- Get 1 tbsp olive oil, extra virgin plus a little extra for pasta if preferred
- Use 4 to 5 drops of Maggi liquid seasoning
- You need 2 to 3 tablespoon evaporated milk
- Prepare 300 grams of vegan or ordinary pasta depending on preferences
Instructions to make Sig's Tofu and Mushroom Pasta:
- Mix all the ingredients , gently breaking down the tomatoes , except the tofu .Heat the mixture gently until it thickens naturally.
- Cool down slightly . If it is not the thickness that you prefer you can add a packet of a mushroom cup a soup.
- Add the tofu , stir in gently and set aside to marinate
- Cook your pasta of choice, I like tagliatelle with this .
- Halfway through cooking pasta gently heat the mixture of sauce in a separate pot to the pasta, adding the tofu to it, simmer on a low heat, until the pasta in its own pot, has finished cooking, about 10 minutes or so, depending on what pasta you use and or how you like your pasta.
- When the pasta is cooked , drain it , add a little extra oil and a pinch of nutmeg to it .
- Serve the tofu/mushroom mixture over your pasta.
- Enjoy
Add the pasta and cook according to the pack instructions. Pour into the pan with the mushrooms then add the pasta and parsley. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
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