Vegetarian pasta asciutta

Ingredients for 4 servings:

• 1 onion(s)
• 1 carrot(s)
• 1 stalk(s) leek
• 1 tbsp tomato paste
• 250 g cherry tomatoes
• 200 ml white wine
• 1 pack of tomatoes, pureed
• 1 pack of tomatoes, chopped
• 250 g tofu, possibly mildly smoked
• 400g spaghetti
• n. B. herbs
• salt and pepper
• Honey
• Chili powder or chili pepper
• olive oil
• e.g. crème fraîche
• e.g. pine nuts or cashew nuts
• Oil, neutral

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely dice the onion and sauté in olive oil. Add the finely diced carrot and fry. Cut the leek into thin rings and add it too. Fry over low heat until the vegetables are soft. Add a little tomato paste and a dash of honey and fry briefly. Add chili powder or finely diced fresh chili, if desired. Quarter the cherry tomatoes and add them too. When the cherry tomatoes are soft, deglaze with 200 ml of white wine. Add the passata and diced tomatoes and simmer over low heat for at least 40 minutes (the longer the better). In the meantime, finely crush the tofu with a masher or fork and fry in a little neutral oil. The tofu should resemble finely crumbled mince. In the meantime, cook the noodles until al dente. Before serving, season the sauce with salt, pepper, and fresh herbs and add the fried tofu. Add a little more crème fraîche, if desired. A delicious variation is to add chopped pine nuts or cashew nuts to the cherry tomatoes. I usually cook double the amount and freeze the second portion. It’s perfect for making a vegetarian lasagna.