Creamy Tofu, Pea & Courgette Tortiglioni
This creamy tofu pasta dish is a surefire winner. You'll whip up an easy pea sauce, packed with garlic and herbs before stirring through golden-fried tofu and courgette. Toss in your pasta and serve with chopped chives to finish.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Pepper, Vegetable oil, Water, Butter, Milk (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Drain your tofu and pat it dry with kitchen paper
Tear the tofu into bite-sized pieces and add to a bowl with your soy sauce
Give everything a good mix up until all the tofu is coated – this is your marinated tofu
Boil a kettle
Top, tail and chop your courgette[s] into quarters lengthways, then chop into bite-sized pieces
Peel and roughly chop your garlic
Add half your blanched peas and half your chives (you'll use the rest later!) to a food processor with the chopped garlic, dried oregano, Dijon mustard, vegetable stock mix and 250ml [375ml] [500ml] milk
Blitz until smooth – this is your pea & chive sauce
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the marinated tofu to the pan and cook for 5-6 min, turning occasionally until golden and crisp
Whilst the tofu is cooking, chop the remaining chives finely
Once the tofu is golden, add the chopped courgette to the pan and cook for a further 4-5 min or until softened
Whilst the courgette is cooking, add your tortiglioni to a pot of boiled water and bring to the boil over a high heat
Cook the tortiglioni for 7-9 min or until cooked with a slight bite
Once done, drain the tortiglioni, reserving 75ml [115ml] [150ml] starchy pasta water
Once softened, transfer the courgette and tofu to a plate and set aside, reserve the pan
Return the pan to a medium heat and add 20g [30g] [40g] butter
Once melted, add 20g [30g] [40g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux
Gradually whisk in the pea & chive sauce and cook for 2-3 min or until a smooth, thick sauce remains
Once the sauce has thickened, return the cooked courgette and tofu to the pan with the drained tortiglioni, remaining blanched peas and reserved starchy pasta water
Season with a generous grind of black pepper and cook for 1-2 min further or until everything has warmed through and is coated in sauce – this is your creamy tofu, pea & courgette tortiglioni
Serve the creamy tofu, pea & courgette tortiglioni
Garnish with the chopped chives
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, mustard, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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