Mushroom, Spinach & Smoked Tofu Fettuccine
Packet of wholemeal fettuccine (egg -free)
1 onion, sliced
3 cloves garlic, crushed
200g smoked or regular firm tofu, thinly sliced
2 large field mushrooms, sliced
Handful oyster mushrooms, sliced
2 tbsp cornflour, mixed to a slurry in 4 tbsp water
2 tbsp Dijon mustard
2 ½ cups soy or other plant mylk
Bunch parsley, stalks & leaves chopped
Large handful baby spinach
Salt & pepper
Bring a large pot of water to the boil. Place fettuccine in the boiling water and cook until tender, about 15 minutes.
Meanwhile, heat a fry pan, add the onion and garlic and saute for a few minutes.
Add the tofu and mushrooms and stir on a high heat for 5 minutes.
Add the mustard and soy mylk and stir through. Bring to a simmer and add the cornflour slurry. Mix well and stir continuously until thickened.
When the sauce has thickened, add chopped parsley, whole baby spinach leaves and cooked fettuccine. Stir and serve.
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