Noodles with zucchini and tofu in cheese sauce

Ingredients for 4 servings:

• 200g tagliatelle
• 3 large zucchini
• 400g tofu
• 400 g cream sauce with cheese, e.g., Thomy cheese cream sauce
• n. B. Salt
• n. B. citric acid

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

vegetarian

Wash the zucchini and use a vegetable peeler to cut it into ribbon-like strips. Then let the zoodles rest for half an hour in a tea towel with a little salt. Meanwhile, heat the tofu, wrapped in kitchen paper, in the microwave to remove any excess liquid. Bring about 2 liters of well-salted water to a boil and cook the tagliatelle until almost cooked through. Squeeze the zucchini dry in the tea towel and add it to the pasta 2 minutes before it is perfectly cooked. Meanwhile, fry the tofu in an oiled pan with plenty of salt. Heat the cream sauce in a saucepan and season with a little citric acid and salt, if desired. Drain the pasta and zucchini mixture and serve on plates with the cream sauce. Approx. 450 kcal per serving.