What a great recipe! Creamy spaghetti and mushrooms is a very tasty and balanced dish because it has together the carbohydrates of pasta and the proteins of tofu and mushrooms. In addition to this, thanks to this recipe, you can get a high intake of vitamin C of parsley and the precious phytoestrogens of soy.
Ingredients
320 g of whole grain spelt spaghetti
300 g of champignon
10 dried shiitake mushrooms
150 g of tofu
1 ladle of vegetable broth
1 shallot
Parsley
Chili pepper powder
Extra virgin olive oil
Unrefined sea salt
Soak the shiitake for about an hour. Then, drain the mushrooms and cut them into pieces. Rinse the champignon with a damp cloth and cut them into slices. Cut into thin slices also the shallot and sautè it in a frying pan with a tablespoon of extra virgin olive oil and two tablespoons of water. Add the shiitake and the champignon mushrooms and cook, covered, on a low heat, stir often. After five minutes remove the cover of the pan and go on cooking in order to let the liquid be absorbed. In the meantime boil for a few minutes the tofu and blend it in a blender together with a ladle of broth. As soon as the mushrooms will be ready add the tofu cream, a pinch of chili pepper powder and a pinch of salt fine ground. Cook the pasta and drain it al dente, pour in the pan together with the sauce, if you like you can add a little cooking water in order to make the sauce more creamy. Add some chopped parsley and serve!
AUTHOR
She combines her passion for a natural lifestyle and her university studies, she has indeed a Master of Science degree in Physics and a PhD in Physics in the field of biophysics. Reading scientific articles, being updated with the latest scientific researches and testing new methods and recipes is since always her job that, we hope, has become useful to you.
