Pasta casserole with smoked tofu

Ingredients for 8 servings:

• 500g penne
• 1 cup of sour cream, approx. 200 g
• 150 ml milk
• 800 ml vegetable stock
• 1 tbsp tomato paste
• 2 garlic cloves
• n. B. Paprika powder, sweet
• e.g. Paprika powder, hot
• n. B. onion granules
• n. B. garlic granules
• e.g. nutmeg, freshly grated
• n. B. cumin powder
• e.g. salt and pepper
• 1 tbsp, heaped parsley, dried
• 1 tbsp, heaped chives, dried
• 2 tsp, heaped cornstarch
• 250 g cheese, grated
• 1 can peas, approx. 400 g
• 1 pack of smoked tofu, approx. 200 g

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Cut the tofu into small cubes. Place the penne, peas, and tofu in a large casserole dish. Preheat the oven to 180°C (top/bottom heat). Combine the sour cream, milk, broth, and tomato paste in a saucepan and bring to a boil briefly. Add the crushed or finely chopped garlic. Add the spices, parsley, and chives, and season with salt and pepper. Bring the sauce back to a boil briefly. Dissolve the cornstarch in a little cold water and stir in. Pour the sauce into the casserole dish, spread evenly, and sprinkle with the cheese. Bake in the preheated oven on the middle rack for about 35 minutes.