Fusion, Italian, Pasta

Lemon and chilli spaghetti with tofu and asparagus

This pasta sauce offers a buffet of wonderful flavors; garlic, lemon, chili and parmesan to name a few. Each of these are good individually, but together they become a heavenly treat!

Serves 4

250 g tofu, diced
1 onion, sliced
250 g green asparagus, cut into smaller pieces
2 garlic cloves, crushed
1 red chilli
3 dl cream
2 tbsp lemon juice
0.5 tsp herbal salt
1 tsp coarsely ground black pepper
20 g parsley, chopped
75 g parmesan cheese, grated
400 g spaghetti

Fry the tofu for approximately 10 minutes until it has got a roasting surface. Put it aside. Fry onions, asparagus, garlic and chilli for a couple of minutes. Pour in the cream and lemon juice and add salt, pepper and parsley. Let simmer for about 5 minutes. Meanwhile boil the spaghetti according to the instructions on the package. Pull the pan off the heat and stir in the parmesan so it melts into the sauce. Serve the spaghetti with pasta sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *