Total Time
30mins
Prep 10 mins
Cook 20 mins

Using tofu there is no fat, but it still gives a creamy result

Ingredients Nutrition

Directions

  1. No fat in a CREAMY sauce!
  2. Woooo Hooooo!
  3. De-seed and almost de-rib chillis, then finely dice with celery, carrot and garlic.
  4. Gently saute in a teaspoon of good olive oil for three minutes.
  5. Add the rosemary and de-boned/diced salmon and cook for a further two minutes.
  6. While this is all going on, pop the tofu into a liquidiser with about 1/2 a cup of milk.
  7. Whizz briefly and add more milk until you have a thick cream.
  8. Add this to the pan over a low heat and cook gently until heated through.
  9. Adjust seasoning and stir in the mange tout, then add straight away to the cooked and drained pasta.
  10. Tastes lovely and fresh!
  11. (My lady found it had a touch too much heat, so you may want to de-rib the chillis totally) The mange tout were a good addition and added a nice fresh taste and also texture.

Reviews

(1)
Most Helpful

Overall, the vegetable combination and garlic and rosemary seasoning were nice. I trimmed and blanched the snowpeas (mange-touts), before beginning cooking. I used 8 oz firm tofu. This became a liquid in the blender right away. The recipe says to add milk until it reaches a creamy consistency. Since I didn't think adding milk was likely to result in a thicker mixture, I only added about 1 tablespoon milk for flavor, and added the tofu to the mixture in the pan. Seasoned everything with salt and pepper. Found the flavor very thin, so added 2 tablespoons heavy cream. This made a reasonably tasty dish, which we had over noodles.

mianbao April 30, 2004

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