Creamy Smoked Tofu and Mushroom Tagliatelle
32 min 1 serving 921 kcal · 56.3 g proteinLevel: Intermediate
The nutritionist's note
920 kcal and 56 g of protein: 24 g from the smoked tofu, 14 g from the fresh tagliatelle, 11 g from the parmesan. 0.6 µg of B12, from the parmesan and cream. Dry-frying the mushrooms before adding cream concentrates their flavour instead of diluting it.
Ingredients
1 serving
- smoked tofu150 g
- fresh tagliatelle140 g
- button mushrooms150 g
- 15 % light cream80 ml
- grated parmesan30 g
- olive oil6 g
- dry white wine40 ml
- garlic8 g
- flat-leaf parsley10 g
Method
- 1
Press the smoked tofu (150 g) for 10 minutes between two weighted plates, then cut it into 2 cm cubes.
- 2
Sear them for 6 minutes in a pan with 6 g of olive oil, without stirring until one side is brown, then set them aside.
- 3
Slice the mushrooms (150 g) and dry-fry them for 6 minutes in the same pan, with no fat: they must release their water and lose it entirely before they colour.
- 4
Add the chopped garlic (8 g), give it 30 seconds, then deglaze with the white wine (40 ml) and scrape up the juices.
- 5
Pour in the light cream (80 ml) and reduce for 4 minutes over low heat until it coats the back of a spoon.
- 6
Cook the fresh tagliatelle (140 g) for 3 minutes in boiling salted water and scoop out a ladle of the cooking water before draining.
- 7
Combine pasta, sauce and tofu in the pan off the heat, add the parmesan (30 g) and a little cooking water, and toss until the sauce coats the pasta.
- 8
Scatter with chopped parsley (10 g) and grind over some pepper.
Nutrition facts
per serving
| Energy | 921 kcal |
|---|---|
| Protein | 56.3 g |
| Carbohydrates | 76.6 g |
| Fat | 43.2 g |
| Fibre | 8.6 g |
| Iron | 6.6 mg |
| Vitamin B12 | 0.6 µg |
Potential allergens
- gluten
- eggs
- soy
- lactose
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