Quick vegetarian spring pasta with sweet peas, golden pan-fried tofu, fresh basil, mint, lemon and Parmesan. A light, healthy weeknight dinner in 35 minutes.

Prep time: 20 minutesCook time: 15 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Easy

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This spring pasta brings together the freshest ingredients of the season: sweet green peas, silky pan-fried tofu and a generous handful of basil and mint, all brightened with lemon. It is simple, quick and exactly what you want to eat when the weather warms up.

Ingredients

  • 300 g (10½ oz) pasta of your choice
  • 200 g (7 oz) silken or soft tofu
  • 150 g (5 oz) fresh or frozen green peas
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ cup fresh basil leaves
  • ¼ cup fresh mint leaves
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon lemon juice
  • Grated Parmesan cheese, to serve

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
  2. Heat the olive oil in a skillet, fry the garlic until fragrant, then add the tofu cut into small cubes and cook until golden on the outside.
  3. Add the peas and cook for about 5 minutes, until tender.
  4. Add the cooked pasta to the skillet and toss well, then stir in the basil and mint and season with salt and pepper.
  5. Finish with the lemon juice and a shower of grated Parmesan, and serve immediately.

Tips

  • Add a pinch of red pepper flakes if you like a little heat.
  • No Parmesan? Any hard aged cheese such as Pecorino or Grana Padano works well.

Nutrition Information

Calories: about 350 kcal per serving | Protein: 15 g | Carbs: 45 g | Fat: 12 g

springvegetarianpastatofuquick dinner

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