| 1 onion | |
| 1 carrots | |
| 1 tbsp Olivia oil | |
| 200g shittake mushrooms | |
| 1 can crushed tomatoes | |
| 1 tbsp miso paste | |
| 2 garlic cloves | |
| 1 tbsp tomato paste | |
| 1 pack puy lentils | |
| 100ml boiling water | |
| vegetable stock cube | |
| 250g tagliatele | |
| 1 block silken tofu (300g) | |
| 4 tbsp nooch |
I don’t think traditionalists are gonna like this one, but hey, this ain’t for them! missing that meaty-tasting pasta your mum used to make you back in the day? well look no further, this one’s a simple one, and a pasta dish I’ve never made before on here!
| 1. | Dice your onion, mushrooms and carrot and fry till softened. |
| 2. | Blitz your silken tofu and nooch together until it forms a cheesy creamy sauce. |
| 3. | Add the crushed tomato, miso paste and cumin to the onions. Then add your garlic, tomato paste, and lentils to the mix and cook till the tomatoes reduce. Add a stock cube and water and let it Michael Buble (bubble for 10 mins). Then add half the cream. |
| 4. | Boil up some tagliatelle in salted boiling water for 9-11 minutes. |
| 5. | Mix everything together and chuck some on your plate. You've earned it. |