Vegan cheese, pear and shiitake sauce for gemelli

Ingredients for 4 servings:

• 250 g shiitake mushroom(s)
• 8 cubes of Asian white fermented tofu
• 1 cup plant milk (plant drink)
• 1 tbsp tapioca starch
• Salt and pepper, white
• 1 pear(s), cut into wedges
• 200 g pasta, e.g. B. Gemelli, vegan
• salt water
• 1 handful of walnuts, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the noodles in salted water according to the package instructions. Cut the shiitake mushrooms into strips and sauté them in the pot. Add the fermented tofu, mash it with a fork, and scatter it among the mushrooms. Add the plant-based milk, salt, and pepper and heat. Reserve a good sip of the plant-based milk in a cup. Stir the tapioca starch into the sip of plant-based milk until smooth and stir it into the sauce. Then add the pear slices and bring to a boil until the pears are slightly softer and the sauce has thickened. Season to taste, and the sauce is ready. Spread the noodles in the sauce and sprinkle the walnuts on top. Tips: The shiitake mushrooms can also be substituted with button mushrooms or similar, and other noodles can of course be used instead of the gemelli. Fermented tofu is also called “pickled tofu” or “preserved tofu” in Asian stores; there are spicier and less spicier flavors available. Fermented tofu tastes similar to Roquefort. Fermented tofu is not to be confused with stinky tofu!