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Pink Pasta with Tofu & Walnut Sauce (VOML Vegan ) 粉紅長通粉配豆腐核桃醬 (無蛋奶素)

Updated: Jan 12, 2021

This version of pasta salad ditches the mayonnaise-based dressing in favor of a more playful sauce with tofu and beets. It also incorporates fresh herbs, walnuts, and the goodness of whole wheat. Penna Pasta can be threaded on bamboo skewers for parties or served as a main dish, but you can substitute any pasta that you prefer. Creating you own dish is not difficult—all you have to do is apply your imagination , creativity and cook with a playful mind.

這個長通粉摒棄了傳統的蛋黃醬,換上帶有玩味的豆腐和紅菜頭醬, 並採用新鮮香草、核桃和全麥食材。在派對場合,長通粉可用竹籤串起,但你也可以用任何全麥麵食取代長通粉變為主菜。其實創造自己的菜色並不難,只要運用你的想像力、創造力,以及帶著俏皮的頭腦,就會成功。(▼中文版食譜在英文版下面▼)

Pink Pasta with Tofu & Walnut Sauce (VOML Vegan ) 粉紅長通粉配豆腐核桃醬 (無蛋奶素)

(▼中文版食譜在英文版下面▼)

學素SIMPLY VEGETARIAN cookbook recipe, page 142

MAIN COURSE


Prep Time: 30 mins

Cooking Time: 30 mins

Difficulty Level: Medium

Servings: 4


Ingredients:

1 medium beet, washed, peeled, and sliced

2 cloves garlic

2 Tbsp olive oil

10 walnuts

1 tsp lime juice

2 Tbsp nutritional yeast / *Parmesan cheese f

30 g tofu

200 g whole wheat penne pasta

6 Tbsp soy cream / *cream

30 g baby sweet corn, sliced / sweet corn kernels

2 Tbsp fresh basil leaves, chopped

olive oil

red chili flakes and oregano

to taste salt and pepper


*can be replace for vegetarian VLML


Instructions:


1. Cook the penne in boiling salted water. Cook until al dente, drain out the water.


2. To make the pink pasta sauce, peel the beet, and cut into small cubes. Sauté with garlic and olive oil. Once cooled, put into a blender.


3. Add tofu, nutritional yeast, walnuts, lime juice. Grind to a semi-smooth paste. Add olive oil, and water if necessary. Mix well.


4. In a pan, add olive oil and sauté the sweet corn. Add salt, pepper, oregano, red chili flakes, and the pink pasta paste. Mix well. Stir in the penne pasta and add soy cream.


5. Serve and garnish with chopped basil leaves.




粉紅長通粉配豆腐核桃醬 (無蛋奶素) Pink Pasta with Tofu & Walnut Sauce (VOML Vegan )

(▼中文版食譜在英文版下面▼)

學素SIMPLY VEGETARIAN 食譜書第 142頁

準備時間: 30分鐘

烹調時間: 30分鐘

難度: 中等

份量: 4份

材料:

1 個 紅菜頭

2 瓣 蒜頭

2 湯匙 橄欖油

10 粒 核桃

½ 湯匙 青檸汁

2 湯匙 營養酵母 / *巴馬臣芝士

30克 豆腐

200克 全麥長通粉

30克 玉米笋,切片/ 甜玉米粒

6 湯匙 大豆忌廉 / *鮮忌廉

2 湯匙 新鮮羅勒葉,切碎

橄欖油

紅辣椒片和奧勒岡

鹽和胡椒


*蛋奶素食者可用來代替


步驟:

1. 準備沸騰的鹽水煮長通粉。煮至煙肕,撈起瀝乾。


2. 紅菜頭去皮,切成小塊。加蒜頭和橄欖油落鍋爆香。冷卻後,放入攪拌機攪拌。


3. 加入豆腐、營養酵母、核桃、青檸汁和鹽,攪至半糊狀。如有需要,可加少許水。加入橄欖油,拌勻,呈粉紅色通粉醬。


4. 使用平底鍋,加熱橄欖油,爆香甜玉米。加鹽、胡椒粉、奧勒岡、紅辣椒片和粉紅色通粉醬。拌勻。拌入通心粉和大豆忌廉。


5. 灑上切碎的羅勒葉,便可享用。




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