South Tyrolean shepherd's pasta

Ingredients for 4 servings:

• 1 jar mushrooms, approx. 170 g drained weight
• 1 can peas, approx. 230 g drained weight
• 200 g smoked tofu
• 400 g tofu, natural
• 1 onion(s)
• 1 clove(s) garlic
• 4 tbsp olive oil
• 1 pinch(s) of salt or herb salt
• 1 pinch(s) of pepper
• 1 pinch(s) paprika powder
• 1 cube of vegetable stock
• 600 g tomatoes, pureed
• 1 small jar of tomato paste
• 250 ml red wine, dry
• 250 ml soy cream (Soy Cream Cuisine) or oat cream
• ½ bunch parsley
• 350 g pasta, of your choice
• 100 g nutritional yeast or Parmesan cheese substitute

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

quick, vegan

Cut the smoked tofu into small cubes. Dice the natural tofu into small cubes and then mash with a fork or potato masher to a consistency similar to minced meat. Peel the onion and garlic and also dice them finely. Add everything to a pan with the olive oil and fry over medium heat. Season with paprika, salt, and pepper. Clean and slice the fresh mushrooms or drain the canned mushrooms, add them to the tofu mixture in the pan, and fry for about 3-4 minutes. Drain the peas, add them to the pan with the remaining ingredients, and fry briefly. Once the tofu is lightly browned, deglaze with the red wine. Add the passata, tomato paste, and stock cube and heat through. Stir in the plant-based cream and heat gently (do not boil, as this may cause the sauce to curdle). If the sauce is too thick, add a little more water. Wash and chop the parsley, and add it to the sauce. Finally, season the sauce again with salt and pepper. Meanwhile, cook the pasta in boiling salted water until al dente and serve with the sauce. Sprinkle with nutritional yeast or Parmesan cheese.