Pasta stuffed with tofu cream and nuts

A special filling for pasta, cream of tofu and nuts, with a contrast between sweet apricots and spicy cayenne. It is served with a cream sauce oats. A vegan recipe designed for a special meal.

Pasta stuffed with tofu cream and nuts

Difficulty: medium

Preparation: 55 min.

Serves: 4

• 250 g. Pasta type Paccheri (alternative 2 cannelloni per person, or some kind of big noodle)
• 500 g. Tofu
• 12 cup chopped walnuts
• 12 cup dried apricots diced
• 1 onion
• 13 cup crushed tomatoes
• 14 liter of cream oatmeal (you can use soy cream, but the result is not as good)
• Ground cayenne
• Dill (thyme may be substituted)
• Salt
• Olive oil

Preparation

First will hydrate the dried apricots with water covering them. The so we leave about 20 minutes for the pulp swell.

Boil the pasta, adding a tad of salt and a little oil in the water and continue cooking time indicated by the manufacturer. When cooked, strain it and let the cold water into the pot.

While the pasta is boiling, prepare the dough for the filling. To do this we will beat tofu, rehydrated dried apricots (drained) and two tablespoons of olive oil. When we get a smooth cream and uniform, add the chopped nuts and will miss salt.


Using a pastry bag will fill the dough and we will be putting in a baking dish.

Moreover, we prepare the sauce. Itch very fine onion and spend a little frying oil until smooth, add the sauce in a well filled with dill and teaspoon ground cayenne to taste. Will turn off the heat and add the cream of oats and crushed tomatoes. We bathe the pasta with the sauce and will put all the hot oven and leave about 5 minutes at 175 ° C.

Comments Recipe

The key to this dish is the contrast between the spicy sauce and the sweet touch of the filling.

The ingredients are for a 4 people. We advise about 4 Paccheri (or 2 cannelloni) per person, for the mixture of tofu and nuts filling. It is interesting why not this one dish, but we complete another recipe.