Vegan spelt fusilli with tofu and walnut-pea sauce

Today I have dared with a new vegan recipe, which has so many followers, a few vegan spelt fusilli with tofu and walnut and pea sauce .

The truth is that those of us who do not deprive ourselves of anything, think that this type of diet can not be so rich and tasty, but nothing could be further from the truth! This recipe is very, very rich and tasty!

INGREDIENTS:

• 500 gr package of spelt fusilli integral
• 175 gr of peas frozen or 250 gr of cauliflower or mixture of both.
• 30 gr of nuts or cashew nuts
• 1 spring onion
• 1/ 2 glass of oat or vegetable drink
• 200 gr of tofu natural
• 3 teaspoons curry
• Salt and pepper
• Virgin olive oil

STEP BY STEP RECIPE:

1. First we will make the sauce: we sauté with a little olive oil, onion and frozen peas and a teaspoon of salt and two teaspoons of curry, for 8/10min. You can also use cauliflower, or both vegetables. In this case increase the sautéing time to 15 minutes.
2. Add half a glass of oat milk (or any vegetable), cook for 5 minutes, add 30 grams of walnuts and grind.
3. In the meantime, we boil the spelt fusilli You can cook the pasta you like best! Strain and add a little bit of olive oil so that they don't stick together.
4. We cut the  natural tofu into small pieces and sprinkle a teaspoon of curry powder. Pour a little olive oil in a frying pan and sauté the tofu until golden brown. Remove and salt.
5. Serve: put the fusilli, the sauce on top, pieces of tofu to taste, freshly ground pepper and to decorate (optional) some more walnuts and boiled whole peas.

I assure you that this pasta : vegan spelt fusilli with tofu and nut and pea and/or cauliflower sauce is a very rich and tasty dish, very healthy and very complete!
Tell me: did I whet your appetite or curiosity to make this dish?

I remind you my instagram! : @cocinayviajes In addition to many other delicious recipes, I recommend many restaurants and places I visit! and don't miss the succulent raffles I do from time to time, you'll love them!

With all my love,

Mireia Alum