Discover Vegan Lemon Tagliolini: authentic taste with tofu and lemon zest, for an experience of Italian tradition. Try the recipe now!
First, blend the silken tofu with the nutritional yeast and a pinch of salt.
Boil the pasta.
Meanwhile, crush the garlic and sauté it in a little olive oil, being careful not to burn it.
Grate the lemon zest, let it cook for a few moments before adding a ladle of cooking water.
Now add our tofu cream and mix with the other ingredients, then add pepper.
Once the pasta is cooked, drain it and toss it for a few moments with our lemon cream. Plate it and add an extra grating of lemon and sprinkle with chopped parsley.
Italy, Emilia Romagna
| Energy (kcal) | 117.76 |
| Carbohydrates (g) | 14.51 |
| of which Sugars (g) | 1.43 |
| Fat (g) | 3.78 |
| of which Saturates (g) | 1.25 |
| Protein (g) | 6.34 |
| Fiber (g) | 1.14 |
| Sale (g) | 0.2 |
