Plat
Smoky Tofu & Fennel Red Lentil Pasta
40 minPour 4Nutri-Score A€€
A
40 min
40 minSmoky Tofu & Fennel Red Lentil Pasta
ce qu’il vous faut
Ingrédients
extra virgin olive oilÉpicerie30 ml
smoked tofu (crumbled)Produits frais225 g
soy sauceÉpicerie15 ml
smoked paprikaÉpices2 g
fennel bulb (trimmed and finely sliced)Fruits et légumes1 morceau
garlic (cloves, finely chopped)Fruits et légumes2 morceaux- fennel seedsÉpices2 g
Calabrian chilli pasteÉpicerie15 g- tomato pureeÉpicerie15 g
- cherry tomatoes (halved)Fruits et légumes150 g
white wineBoissons150 ml
red lentil pastaCéréales250 g- fresh dill or fennel fronds (to serve)Fruits et légumes10 g
salt (for the pasta water)Épices10 g
par portion
Nutrition
354kcal
- Glucides
- 44 g
- Protéines
- 20 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Poêle
Marmite
Saladier
Passoire
pas à pas
Préparation
- Étape 1
Crisp the smoked tofu
- Heat a little of the olive oil in a frying pan over medium heat.
- Add the crumbled tofu, soy sauce and smoked paprika and fry until a little crispy.
- Transfer to a bowl and set aside.
- Étape 2
Caramelise the fennel
- Wipe out the pan, add the remaining olive oil and the sliced fennel.
- Cook until very caramelised and soft, stirring occasionally.
- Étape 3
Add garlic, fennel seeds and chilli
- Add the garlic and fennel seeds and fry.
- Add the Calabrian chilli paste and fry for a further minute.
- Étape 4
Cook the tomatoes
- Add the cherry tomatoes and cook, pressing down to release their juices.
- Étape 5
Boil the pasta
- Meanwhile, bring a large pan of salted water to the boil.
- Add the pasta and cook until just tender.
- Étape 6
Finish the sauce
- Add the white wine to the sauce pan and cook off for a few minutes.
- Return the tofu to the pan.
- Étape 7
Toss and serve
- Drain the pasta, reserving a little cooking water.
- Toss the pasta through the sauce until well coated, loosening with the reserved water if needed.
- Divide between bowls and finish with the dill or fennel fronds.
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