250 ml soy cream
4tbsp Neese Sprinkle’it
½ tsp salt
pepper, to taste
400 g spaghetti
Water, salted and brought to the boil
Tofu and mushrooms
2tbsp olive oil for frying
200 g smoked tofu or vegan bacon, diced
100 g mushrooms, sliced
4 cloves of garlic, finely chopped
Pepper to taste
Mix the tahini and Neese Sprinkle’it into the soy cream and season.
Cook the spaghetti al dente in the salted water and save around 100 ml of the cooking water. Drain the spaghetti, cover and set aside.
TOFU AND MUSHROOMS
Heat the oil in a non-stick pan. Fry the tofu, mushrooms and garlic for approx. 3 min. Add the spaghetti, the cooking water you set aside earlier and the sauce. Mix until you have a creamy sauce. Season to taste with Neese Sprinkle’it and pepper.