Fusion, Pasta

Pasta sauce with blue cheese, mushrooms and tofu

I have tried to cook more food without cheese lately, because I noticed that I have quite a few recipes with cheese on the blog. But when it turns out this good, I just cannot help myself…

Serves 4

250 g tofu, diced
250 g fresh champignons, sliced
100 g blue cheese
4 dl crème fraiche
2 dl water
1 garlic clove, crushed
0.5 tsp herb salt
30 g chives, chopped
1 pinch of ground black pepper
1 pinch of ground white pepper
25 g butter
Oil for frying

Heat the oil in a pan. Fry the tofu for10 minutes until it has browned. Put it aside. Fry the champignons in butter for 4-5 minutes. Include the garlic the last half-minute. Add crème fraiche, water, tofu, salt and pepper. Let the sauce simmer for a few minutes. Finally add chives and cheese and stir until the cheese melt. Serve the sauce together with freshly cooked pasta.

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