Linguine with Creamy Herb Sauce
and Smoked Tofu
|Saturated Fat Acids||9.2 g|
|Sugar added||0 g|
|Bread exchange unit||4|
Tofu cut into 1 cm (approximately 1/2 inch) cubes.
Finely grate the cheese.
Rinse the parsley, shake dry, pluck off the leaves and chop coarsely.
Cook linguine in boiling salted water according to package instructions.
Meanwhile, melt the butter in a skillet and fry tofu for 1-2 minutes.
Pour in soy creamer, add parsley and bring to a boil. Cook over medium heat for 3 minutes.
Drain the pasta, mix with the sauce and stir in the cheese. Season with salt and pepper and serve immediately.