Yellow pepper carbonara
with roasted tofu and mozzarella cheese
Our vegetarian version of this exquisite pasta dish will surprise you. The yellow peppers give it the colour and intense flavour, the roasted tofu gives it a crispy touch and the cheese makes the sauce nice and smooth.
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Nice and quick!
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
milk, soya, gluten
Utensils:
(Hand) blender
Ingredients
Penne pasta
Yellow pepper
Onion
Garlic
Tofu
Mozzarella
Burger seasoning
Soy sauce
Soy cream
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3745
811
26
3
121
11
6
24
0
895
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 200 degrees.
2.
Boil plenty of water in a pot and optionally add salt. Add the pasta and cook it for 8 minutes or to the point that you like it. Drain the water and save half a cup of the cooking water. Add a few drops of olive oil to the pasta so it doesn't stick and set aside.
3.
Wash all the vegetables. Peel and finely chop the onion and garlic. Finely chop the pepper. Grate the cheese. Cut the tofu into sheets of 1/2cm thick and then into sticks of the same thickness. Be careful not to break it.
4.
Place the tofu in a bowl with 1 tablespoon of olive oil, the burger seasoning and soy sauce. Mix it well and place it on a baking tray. Bake it in the oven for approx. 5 minutes until they are completely browned. Take them out of the oven and set aside.
5.
Heat 2 tablespoons of olive oil in a frying pan and sauté the pepper, onion and garlic for 3 minutes until they brown. Add the soy cream and bring it to a boil and let it cook for 1 minute. Season to taste. Take the pan off the heat and take half of the sauce apart. Blend this with a hand blender to a smooth cream.
6.