Creamy pasta with tofu & mushrooms
omami:
Smokey Twist Tofu
Flavors:
creamy, lemony, smoky, umami
Diet:
vegetarian
Servings:
4
Prep Time:
30 minutes
Goes with:
Arugula and tomato salad
Good to know:
Pasta is typically made without salt, so be sure to generously salt the cooking water to allow the pasta to absorb flavor. As a rule of thumb, use 1 teaspoon of salt per liter of water. The water should taste lightly salty—this will ensure the pasta is perfectly seasoned. When using pasta water in the sauce, always season the sauce afterward, as the water already contains some salt and starch, which helps thicken the sauce.
Ingredients
500 g
linguine
1 tbsp.
olive oil
250 g
beech mushrooms or brown mushrooms, thinly sliced
2
garlic cloves, thinly sliced
½ tsp.
coarsely ground black pepper
Zest of 1 lemon
2
sprigs flat-leaf parsley, 1 sprig finely chopped with leaves
200 ml
cream
150 g
grated Parmesan cheese
1 pkg.
omami Smokey Twist tofu, cut into 2 cm cubes
Salt and pepper
1 tbsp.
finely chopped parsley
Preparation
- Prepare the pasta according to package instructions until al dente. Reserve 250 ml of the pasta cooking water, then drain the pasta and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a medium pan over medium-high heat. Sauté the mushrooms for 1-2 minutes.
- Then reduce the heat to medium and cook for another 3-5 minutes until they begin to brown. Stir occasionally. Remove the mushrooms from the pan and set aside.
- In the same pan, add 1-2 tablespoons of olive oil. Over medium heat, fry the tofu cubes for 3-4 minutes until crispy and golden on all sides. Remove the tofu and set aside, keeping the pan.
- In the same pan, add 1 tablespoon of olive oil, garlic, and black pepper. Cook over low to medium heat for 2-3 minutes until fragrant.
- Deglaze with 200 ml of the reserved pasta water. Add parsley sprig and 3/4 of the lemon zest. Simmer over medium heat for 5 minutes. The salty pasta water will help thicken the sauce. Remove the parsley sprig afterward.
- Stir in the cream and gradually add the grated Parmesan cheese, stirring until the sauce becomes creamy.
- Add the pasta and mushrooms to the sauce. Warm through over medium heat for 2-3 minutes, stirring gently. If the sauce is too thick, add a bit more pasta water. Season with salt to taste.
- Plate and Garnish: Divide the pasta among plates. Top with the crispy tofu cubes. Garnish with the remaining lemon zest, chopped parsley, and a pinch of black pepper.
Happy omami. Enjoy!
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