E20PB-Linguine-plant-based-ricetta-fake-carbonara
Code Y411

Cauliflower Linguine with “non-carbonara” sauce

x4

People

Ingredients for 4 people

For the “non-carbonara”:

4 yellow peppers

30 g toasted hazelnuts

100 g tofu

Salt, black pepper to taste

Extra virgin olive oil to taste

 

For the pasta:

600 g of Cauliflower Linguine

peas and lentils

Salt to taste

 

To garnish:

Coarsely ground black

pepper

Procedure

Brush the peppers with oil and put them in the oven at approx. 160 °C.

Take them out when they are well wilted, leave to cool and then remove the seeds and the skin.

Blend with the toasted hazelnuts, and a drizzle of extra virgin olive oil.

In the meantime, dice the tofu and brown it in a non-stick pan.

Drain the Cauliflower Linguine after leaving it in salted boiling water for a few seconds, then stir in the pan with the pepper cream.

Serve the linguine and sauce hot, and garnish with the tofu and a sprinkle of black pepper.

 

TIPS

This recipe is a vegan alternative to the classic Roman carbonara sauce, ideal for a lunch break or a light but flavourful evening meal.

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