Fusilli artichokes and asparagus with tofu cream

Fusilli artichokes and asparagus with tofu cream

I wanted to cook a simple pasta but with a fine taste. I opened my fridge and I found some artichokes, asparagus and silken tofu. So I decided to use silken tofu instead of ricotta to create a creamy pasta. If you prefer you can use ricotta of course. If you decide instead to use tofu, make sure to use the silken one (very soft, and not the regular tofu)

Ingredients for 2 people
200 g fusilli pasta
15 asparagus
2 artichokes
1 box silken tofu
Fry oil

Cut asparagus into cubes and cook them in pan with 2 tbsp olive oil for 3 minutes. They should remain crunchy. In the meanwhile clean artichokes removing the external leaves and the heart if it’s sharp. Cut artichokes into small strings. Fry them until brown and crunchy. Dry them in cooking paper and keep them aside. Cook the pasta very al dente (4 minutes less then suggested on the box). Drain it and put it in the pan with asparagus. Separately, add 4 tbsp of cooking water to the tofu and mix to obtain a creamy sauce. Add this sauce to the pan with pasta and asparagus and finish to cook adding cooking water when necessary (like a risotto).

When ready, add fried artichokes.

Fusilli

Fusilli

Buon appetito!

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