Creamy Lemon-Cheesey Pasta with Broccoli and Smoked Tofu
Ingredients
- 2-3 servings of pasta
- 1 broccoli head, cut into florets, steamed
- 200ml plant-based cooking cream
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 250g vegan cream cheese
- Juice from 1/2 lemon
- Salt and pepper
- Lots of vegan parmesan
- Smoked tofu
Preparation
Boil the pasta until al dente. Drain and set aside.
Steam the broccoli florets until tender. Set aside.
In a bowl, mix together the plant-based cooking cream, vegan cream cheese, minced garlic, Dijon mustard, lemon juice, salt, and pepper. If the mixture is too thick, add some pasta water to thin it out.
Pour the creamy mixture into the pot with the cooked pasta. Allow it to simmer gently, stirring to coat the pasta evenly.
Add a generous amount of vegan parmesan to the pot and stir until it's melted and incorporated.
Gently fold in the steamed broccoli florets, ensuring they are evenly distributed.
Dice the smoked tofu and add it to the pasta.
Mix everything together until well combined.
Serve the creamy lemon-cheesey pasta in bowls, and enjoy!
