Pasta with vegetables and tofu sauce is a delicious summer pasta dish.
Cold pasta is one of the traditional Italian summer dishes. This recipe is perfect because it is rich in nourishment. Carbohydrates contained in whole wheat pasta, freshly vegetables, and tofu sauce make this dish unique and suitable for any occasion.
Pasta with vegetables and tofu sauce: Ingredients
100 g (3 ½ oz) green beans
100 g (3 ½ oz) dates tomatoes
1 zucchini (courgettes)
100 g (3 ½ oz) tofu
1 large zucchini (courgettes)
A sprig of basil
A sprig of fresh oregano
1 tbsp apple vinegar
5 tbsp Extra virgin olive oil
Pinch of sea salt
320 g (11 ¼ oz) short pasta
Pasta with vegetables and tofu sauce: Method
- Wash and clean the green beans and cook in a pot with water and salt for 20 minutes (or until they become tender).
- Rinse the cherry tomatoes and zucchini- courgettes. Cut the tomatoes and wash the zucchini-cougettes in half.
- Cook the tofu in a saucepan with water and salt for ten minutes from boiling. Drain the tofu, make it cool and crumble. Pour the tofu into a bowl, add cherry tomatoes, courgettes, green beans, basil, oregano, vinegar, salt and stir.
- Cook pasta al dente in boiling salted water. Add the pasta to the vegetables and tofu sauce, with olive oil and serve.