John Myers
Tagliatelle with Silken Tofu and Pea Sauce
The perfect tagliatelle with silken tofu and pea sauce recipe with a picture and simple step-by-step instructions.
- 450 g Peas, TK
- Salt
- 400 g Silken tofu
- 50 g Cream fine or soy cream
- Black pepper from the mill
- 2 Garlic clove chopped
- 2 Stems Tarragon or
- 1 tsp Dried tarragon
- 1 small Onion
- 1 bunch Leek onions
- 400 g Tagliatelle
- 3 tbsp Olive oil
- 1 tsp Raw cane sugar
- 100 ml White wine dry
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper
- Freshly grated Parmesan
- Briefly defrost the peas and blanch them in boiling salted water for about 2 minutes and strain! Put the silken tofu and soy cream with salt, pepper, garip pepper and garlic in a tall mixing bowl and puree everything finely! Wash, chop and add tarragon.
- Peel and dice the onions. Clean the spring onions, cut into rings and water. Cook pasta al dente according to the instructions on the packet.
- Heat the oil in a pan. Sweat the onions and spring onions in it for 2-3 minutes. Add the peas and sweat with them for 2-3 minutes and season with sugar. Add white wine and reduce almost completely.
- Add the silk tofu mixture and stir well. HEATING, NOT COOKING !!! Otherwise the tofu will be cheesy !!!!!!! Season with seasoned salt and garip pepper!
- Spread on plates and sprinkle with Parmesan!
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