- 200 gr pasta
- 200 gr chestnut mushrooms
- 160 gr firm tofu
- 200 gr asparagus
- 1 tablespoon of soy milk
- sea salt
- black pepper
- 1 garlic head
- 10 gr fresh ginger
- 1/3 cup of olive oil
- 1/2 teaspoon of cayenne pepper
- sprinkle of herbs (Here I used parsley)
Start by peeling all garlic cloves from a garlic head. Place them in a bit of tin foil and close it loosely. Place this in the oven for 30min at 220 oC.
The cloves will be soft and tender. Throw them into a food processor with half a black firm tofu (160 gr), 2 tablespoons of olive oil, 1 tablespoon of soy milk, the peeled ginger and a bit of salt, pepper and parsley. Turn on the chopper until this mixture is white and creamy.
Heat olive oil in a pan and add the mushrooms (sliced) and the asparagus (roughly sliced in big chunks). Season with salt, pepper and some cayenne pepper.
Cook the pasta, here I used tricolore farfalle from De Cecco. 200 gr pasta in around 1litre boiling water with salt. Cook it al dente, no longer than 10 minutes. Drain.
Throw the pasta into the vegetables and stir. Cover with the sauce and stir everything together.
