Tofu, Mushroom And Pesto Pasta
I have become addicted to Kale pesto. I chuck it in simply everything from pasta to scramble eggs. I’ve also resorted to slathering it on crackers regularly with slices of cucumber.
My recent obsession is dipping popcorn into it and then popping a piece of chocolate into my mouth in quick succession. The taste is unreal.
This dish came about the day I made my Kale pesto. I had leftover pan-fried mushrooms from breakfast and had decided to chuck it in my cooked noodles tossed in my kale pesto.
The tofu is the hard kind and according to Monash University it’s low-FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols). Silken Tofu is not. I acquired my stash from a Portuguese Farmers Market in Fourways. It rests in the same complex as Molly Molones and DC Coffee.
The buckwheat noodles is also considered low-Fodmap.
Did you know: Studies indicate that a low-FODMAP diet reduces IBS (Irritable Bowel Syndrome) symptoms. It is always advisable to consult with a registered dietician or a nutritionist if you suspect you have IBS or SIBO (small intestinal bacterial overgrowth). I do not suffer from either of these conditions but I do suffer from bloat regularly.
Ingredients
Buckwheat noodles (the circumference of a 2l Coke bottle without the cap if you hold it all together)
1/2 punnet mushroom
1/2 cup peas
Tofu (150g per person), diced
1 tbsp olive oil
1/2 tsp fresh thyme
salt and cracks of black pepper to taste
1/4 cup pesto
1/8 cup pasta water
coriander for garnish
Method
Boil pasta for a total of 6 minutes. Drop it into boiling water with 1 tsp oil and 1 tsp salt. Drain in a colander over a large bowl and save the liquid. Add the pasta back into your pot and pour 1 tsp of olive oil over it to prevent it from sticking. Toss well, cover and set aside.
In a hot pan, add 1 tbsp olive oil and fry thyme for 1 minute.
Drop in mushrooms and toss them about until they become soft. Remove from the pan.
Add peas to the pan and toss them until they get a little bit of colour.
Drop in Tofu and keep tossing it in the oil, you will not need more but if you do add a very tiny amount. Sprinkle with salt and pepper to taste. Remove pan from heat.
Add 1/8 of a cup to the pasta and toss it in pesto.
Add vegetables and tofu to the pasta and give it a good toss.
Garnish with fresh coriander and serve hot or cold.
