Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sauce
Spaghetti
Sage and tofu
How it's done
Sauce
Mix the soy cream with the tahini and nut paste, season.
Spaghetti
Cook the spaghetti in salted water until al dente, set aside approx. 100 ml of the cooking water. Drain the pasta, cover and set aside.
Sage and tofu
Heat the oil in a non-stick frying pan. Fry the sage until crispy, remove, drain on kitchen paper, set aside. Fry the tofu and garlic in the same pan for approx. 3 mins. Add the spaghetti, reserved cooking water and sauce, mix until you have a creamy sauce. Garnish with the reserved sage leaves and pepper.
| Note: | "Nussmesan classic" from "Chopf-Nuss" is a paste made from nuts and is used in this recipe as a vegan alternative to parmesan. |
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