An “Italian voyage” with this pasta dish! I made penne pasta and cooked tofu with soy sauce and garlic. Then, I warmed the pasta and the tofu with a pumpkin-basil sauce. This only consist in pureed pumpkin and basil. I love basil so much and I added this leave to almost every sauce I do. For me, basil adds a fresh, delicious and unique flavor. I also ate the pasta with some pickles to have a probiotic ingredient and a bit of color. This dish has 8g of fat, 42 g of carbohidrates, 3g of fiber and 17g of protein.
yield: 1 serving
1 cup cooked pasta
1 T soy sauce
1/2 tsp garlic
1/4 cup pumpkin- basil sauce
preferred toppings: pickles, any vegetable
1- Turn on a pan on medium heat and drizzle olive oil.
2- Cut the tofu in small pieces and put them in the hot pan. Add the soy sauce and garlic and let cook until golden-brown, for approximately 7mins.
3- Add the pasta and mix very well.
4- Now, add the pumpkin-basil sauce. For the sauce, just blend pumpkin and basil leaves until sauce consistency or pureed.
5- Once everything is mixed, transfer you food the the serving dish. Add the preferred topping and basil leaves as a decoration.