Spaghetti con funghi shitake e tofu
silvana63
Preparation time
10 minutiDifficulty
FacileCooking time
30 minutiServings
2Gusta gli spaghetti con funghi shiitake e tofu, un piatto vegano ricco di sapori umami e proteine vegetali, perfetto per un pasto sano e raffinato.
Ingredients
- Beet greens400 g
- Shiitake mushrooms200 g
- Five-grain gluten-free pasta200 g
- Tofu100 g
- Vegetable cooking cream50 g
- Garlic2 cloves
- Turmeric1 teaspoon
- Black pepperto taste
Procedure
0. Start by removing the thin skin on mushrooms, where possible, using a knife to cut off the tough end of the stem. Also cut off the end of the stem from chard and remove any wilted leaves. Wash the vegetables thoroughly, and clean the mushrooms with a damp cloth or very little water.
1. Meanwhile, bring a pot of salted water to the boil to cook the gluten-free five-grain spaghetti. Add olive oil and two cloves of garlic to a pan. Add the washed and roughly chopped chard. Cover with a lid. I left the mushrooms whole.
2. After basting the mushrooms in oil and lemon, I grilled them. Separately, I prepared the basil tofu, cutting it into small pieces.
3. When the spaghetti is al dente, drain it and add it to the pan with the chard. Add the tofu, the smaller or broken mushrooms, the oat or coconut cream, the turmeric, and the pepper. Toss and serve. Finally, add the larger mushrooms as a garnish.
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Creation date May 30, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.