Fettuccine Carbonara
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 200 g firm tofu, diced
- 2 tablespoons soy sauce
- 300 g fettuccine pasta
- 3 tablespoons lemon juice
- 300 g button mushrooms, quartered
- 6 field mushrooms, whole
- 175 g asparagus, blanched and sliced
- 1 red pepper, blanched and sliced
- 750 ml white sauce, warm
- 2 tablespoons snipped chives
directions
- Preheat oven to 200°C/400°F.
- Put tofu on a lined baking tray and sprinkle with soy sauce.
- Bake for 20 minutes or until firm.
- Cook pasta until al dente and set aside.
- Cook the button mushrooms in the pan with 1 1/2 tbsp of the lemon juice. Do the same for the field mushrooms.
- Mix the pasta, tofu, asparagus, button mushrooms and pepper.
- Season if desired and add the white sauce; mix well.
- Place a field mushroom on a plate and spoon over the pasta. Top with the chives.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...