avec épinards et poivrons
Ingrédients: Tofu (soya) (soya non OGM, eau, sulfate de calcium, chlorure de magnésium) • Penne de blé entier (blé) (semoule de blé dur à grains entiers, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Poivron • Oignon jaune • Pesto de tomates séchées (lait) (tomates séchées au soleil, eau, huile de soya, huile de canola & huile d'olive extra vierge, tomates, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, enzyme microbienne, cellulose en poudre), feuilles de basilic, sel, sucre, herbes, épices, vinaigre, acide citrique, gomme xanthane, sorbate de potassium) • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Ciboulette • Ail • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
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 pesto de tomates séchées et épinards
avec pains à l'ail grillés et ricotta