Tagliatelle in artichoke-tofu-herb cream sauce with roasted pine nuts

Ingredients for 4 servings:

• 250g tagliatelle
• 200g tofu
• 1 can artichoke hearts
• 20 g pine nuts
• 1 package of soy cream (Soy Cream Cuisine)
• 1 jar pesto (basil pesto), vegan
• 4 tbsp soy sauce
• 1 tbsp pepper
• 1 garlic clove(s)
• some chili powder
• 2 tbsp, heaped gyro seasoning
• 4 tbsp olive oil
• 1 pinch(s) of sugar
• 1 dashes lemon juice
• 1 pinch of salt
• 8 leaves of fresh basil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegan

Crumble the tofu and season with soy sauce, pepper, garlic, chili powder, gyro seasoning, and olive oil. Mix everything well and let it sit. Cook the tagliatelle with a pinch of salt for about 10 minutes. Meanwhile, briefly toast the pine nuts in oil in a large pan. Then add the tofu and artichoke hearts and crush them slightly. Deglaze everything with the soy cream or melt the sour cream. Stir in the jar of pesto and finally finish with a pinch of sugar and a squeeze of lemon juice. Drain the pasta, divide it among plates, and top with the artichoke-tofu cream. Garnish with fresh basil leaves, if desired. Non-vegans can also sprinkle some Parmesan cheese on top. Vegetarian version: Basil pesto with cheese. Replace the soy cream with cream or sour cream.