Pasta Rotelle with Tomato and Tofu Carbonara
4 servings
30 minutes
Rotelle pasta with tomato and tofu carbonara is a modern interpretation of the classic Italian carbonara, where baked tofu replaces bacon and the creamy sauce is substituted with tomato puree. The dish combines the rich flavor of sweet tomatoes with the velvety texture of the sauce and the tenderness of tofu, creating a harmonious balance. Basil leaves add freshness and aroma, while olive oil deepens the flavor. This pasta is a great choice for those looking for a light yet nutritious dish suitable for both everyday lunch and festive dinner. It can be complemented with parmesan or nut shavings to make the taste even more interesting.
1
Place baked Italian tofu, oil, 1 part of chopped tomatoes in a bowl, and pour in ½ cup of water.
- Tofu: 120 g
- Olive oil: 1 tablespoon
- Tomatoes: 3 pieces
2
Chop with a blender or food processor until pureed.
- Tofu: 120 g
- Olive oil: 1 tablespoon
- Tomatoes: 3 pieces
3
If necessary, dilute with water to achieve a sour cream consistency. Set aside.
4
Cook the pasta according to the package instructions, drain, and return it to the pot.
- Linguine: 230 g
5
Mix with the previously prepared mixture, add the remaining tomatoes and basil, and mix again.
- Tofu: 120 g
- Olive oil: 1 tablespoon
- Tomatoes: 3 pieces
- Chopped basil leaves: 0.5 glass
6
Season with salt and pepper to taste.