avec épinards et poivrons
Allergens
Tags
Tofu
1 unit(s)
Penne De Blé Entier
170 g
Fromage à la crème
1 unit(s)
Pesto de tomates séchées au soleil
0.25 cup
Gousses d'ail
2 unit(s)
Oignon jaune
0.5 unit(s)
Poivron
1 unit(s)
Sel d'ail
2 g
Ciboulette
7 g
Huile
1 tbsp
Poivre
0.125 tsp
Sel
0.125 tsp
- Before starting, preheat the broiler to high. Bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Pat tofu thoroughly dry with paper towels, then place in a medium bowl. Using a potato masher, mash tofu into pea-sized pieces. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 servings).
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Thinly slice chives.
- To the boiling water, add pasta. Cook for 12-14 min, stirring occasionally, until tender but still firm to the bite.
- In a large bowl, reserve 1/2 cup (1 cup) pasta water.
- Strain pasta, then return to the pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook for 3-4 min, stirring occasionally, until tender. Season with salt and pepper.
- Add garlic and tofu. Cook for 1-2 min, stirring often, until garlic is fragrant and tofu is warmed through.
- Meanwhile, to the large bowl with reserved pasta water, add cream cheese. Whisk until there are no lumps. Add cream cheese mixture to the pan. Cook for 1-2 min, stirring constantly, until slightly thickened.
- Add sun-dried tomato pesto. Stir to combine, then remove from heat.
- To pot with pasta, add sauce. Stir to coat. Season with salt and pepper.
- Divide pasta between bowls.
- Spinkle chives over top.
740
kcal
Calories
32
g
Fat
8
g
Saturated Fat
80
g
Carbohydrate
9
g
Sugar
12
g
Dietary Fiber
33
g
Protein
20
mg
Cholesterol
730
mg
Sodium
0.3
g
Trans Fat
900
mg
Potassium
650
mg
Calcium
6
mg
Iron
avec pains à l'ail grillés et ricotta
avec pesto de tomates séchées et épinards
