Pasta with mushrooms and tofu in tomato sauce
2 servings
35 minutes
Pasta with mushrooms and tofu in tomato sauce is a harmony of textures and flavors inspired by European cuisine. Tender pasta, juicy mushrooms, and soft tofu are infused with the aroma of garlic and fragrant herbs, creating a rich and balanced taste. The tomato sauce adds a slight acidity that perfectly complements the other ingredients. This dish can be called a true find for those who appreciate hearty yet light and healthy dinners. Its history roots back to Mediterranean culinary traditions where simple yet quality ingredients are transformed into exquisite dishes. Perfect for cozy evenings or light lunches, it brings a sense of home warmth and gastronomic delight.
1
Fill a pot with water, bring to a boil, add salt at the rate of 1 tablespoon per 3 liters of water. Add pasta and cook over medium heat for 5-12 minutes (depending on the shape, but the package indicates the required cooking time).
- Pasta: 150 g
- Salt: to taste
2
Wash the mushrooms or soak them in hot water, then slice.
- Mushrooms: 150 g
3
At this time, pour a little vegetable oil into the pan, squeeze garlic using a garlic press, and add spices.
- Vegetable oil: to taste
- Garlic: 1 head
- Ground red pepper: to taste
- Herbes de Provence: to taste
- Dried basil: to taste
4
Cut the tofu into small cubes and fry in oil with spices for 3-5 minutes, stirring.
- Herb-marinated tofu: 70 g
5
Then add the mushrooms and fry over medium heat for 15 minutes, stirring occasionally.
- Mushrooms: 150 g
6
Add tomatoes and simmer for about 10 more minutes, you can cover with a lid and stir as well.
- Chopped tomatoes in their own juice: 150 g
7
At this time, the pasta is ready, drain the water and place it on a plate. Add the cooked mushrooms with tofu.
- Pasta: 150 g
