Prep 10 mins
Cook 20 mins
Using tofu there is no fat, but it still gives a creamy result
- 1 stalk celery
- 1 medium carrot
- 1 clove garlic
- 2 small chilies
- 2 salmon fillets
- 1⁄2 teaspoon rosemary
- 8 ounces tofu (about 4x3x1 inch)
- 100 g raw mange-tout (cut in big pieces)
- pasta (spaghetti, twists etc. this is a "sticking" sauce so you don't want shells)
- No fat in a CREAMY sauce!
- Woooo Hooooo!
- De-seed and almost de-rib chillis, then finely dice with celery, carrot and garlic.
- Gently saute in a teaspoon of good olive oil for three minutes.
- Add the rosemary and de-boned/diced salmon and cook for a further two minutes.
- While this is all going on, pop the tofu into a liquidiser with about 1/2 a cup of milk.
- Whizz briefly and add more milk until you have a thick cream.
- Add this to the pan over a low heat and cook gently until heated through.
- Adjust seasoning and stir in the mange tout, then add straight away to the cooked and drained pasta.
- Tastes lovely and fresh!
- (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.
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.