Ingredients - serves 4
For the sauce:
349g silken tofu
50g white plain flour
40g butter
300ml milk - we used semi skimmed
70g Parmesan
Pinch of ground nutmeg
Salt
Pasta & Toppings:
250g Wholemeal pasta of your choice
100g mushrooms
3 garlic cloves
1 red pepper
Teaspoon olive oil
Small handful of fresh parsley
Method
In a saucepan melt the butter then stir in the flour, keep mixing for a few minutes. Next add the milk and nutmeg. Bring to the boil then simmer until it thickens. In a blender, blend the silken tofu with a splash of water until nice and smooth. Add this to the sauce mix and stir in the parmesan now. Add salt to taste.
Slice the veg and add to a casserole dish with the oil and whole garlic cloves. Roast for around 30 minutes. Once ready mash the garlic and mix through the veg. Once the pasta is ready drain and add to the sauce. You can keep some of the pasta water to loosen if required. Now dish up and add the garlicky veg on top. Sprinkle the fresh parsley, salt and back pepper.
Nutritional information
Approximate calories per serving: 497
C 56g
F 19g (sat fat 8.5g)
P 24g
Fibre 7g
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