Farfalle with Veggies and Soy Cream

 

This recipe is inspired by one of Caitlin Shoemaker's recipe which I adapted to my taste and existing ingredients.

Difficulty: easy.

Kitchen tools:

- oven;

- oven bake dish;

- cooker;

- cutting boards;

- knives;

- pot;

- colander;

- grater;

- citrus squeezer;

- vegetable peeler;

- blender;

- oven gloves;

- spoon.

Duration: 1.10 h.

Serves: 6.

You need:

- 300 g of farfalle (al dente);

- 230 g of firm tofu (diced);

- 2 carrots / 200 g (peeled and diced);

- 250 g of frozen peas;

- 1 red bell pepper (diced);

- half a lemon juice;

- 285 g of corn (canned);

- 200 g of plant based cheddar (coarsely grated);

- 500 ml of soy cream;

- water for boiling the pasta (700 ml);

- salt and pepper (to taste).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Place a pot over the fire, pour the water, salt it, and, when it is on the boiling point, add the pasta and boil it according to your package information (almost 8 min).

4. Meanwhile, peel and dice the carrots.

5. Rinse the bell pepper, remove the seeds, and dice it.

6. Add them to the oven bake dish, together with the corn and the peas.

7. On another cutting board, dice the tofu.

8. Drain the farfalle in a colander.

9. Squeeze the lemon.

10. Preheat the oven: gas 5 / 190° C / 365° F.

11. Add the tofu, the soy cream, the lemon juice in the blender. Season with salt and pepper.

12. Whiz until smooth.

13. Grate the vegan cheddar.

14. Add the pasta over the veggies and get them together using a spoon.

15. Pour the cream over and mix them together.

16. Add the cheddar on top of it.

17. Place it in the oven and bake it for 30 min.

18. Enjoy!