Red lentil pasta with mushrooms and tofu is an easy and quick recipe. Perfect for those following a vegan or vegetarian diet; it can be customized by replacing the mushrooms with pumpkin, spinach, peas, or zucchini. A tasty and unique dish suitable for the autumn and winter seasons.
Wash the mushrooms and slice them.
Wash and chop the shallot.
Sauté the shallot in a pan with the extra virgin olive oil and add a little hot water.
Add the sliced mushrooms and diced tofu, mix and cook for a few minutes until the mushrooms are tender and the tofu is heated through.
Cook the lentil pasta, drain it al dente.
Season the pasta with the mushroom and tofu mixture in the pan and serve hot with a sprinkle of pepper.
Pan
Pot for pasta
Knife
Chopping board
Colander or strainer
Vegan and gluten-free recipe. It can be customized by replacing the mushrooms with other vegetables (pumpkin, spinach, peas, zucchini).
Italy, Puglia
| Energy (kcal) | 263.33 |
| Carbohydrates (g) | 8.92 |
| of which Sugars (g) | 0.58 |
| Fat (g) | 21.45 |
| of which Saturates (g) | 2.9 |
| Protein (g) | 7.58 |
| Fiber (g) | 3.38 |
