Tofu Spaghetti with Cream Sauce – AYANA GOHAN

Name: Tofu Spaghetti with Cream Sauce – AYANA GOHAN
Ingredients: 100 g spinach; 60 g sliced bacon; 5 g sliced galic; 1 tbsp olive oil; 160 g spaghettini (1.7mm); 1500 ml water (for boiling the spaghetti); 15 g salt (for boiling the spaghetti); 200 g silken tofu (Silken tofu has more water than firm tofu, the texture will be softer and smoother to make the sauce); 100 ml milk; 5 g Parmigiano-Reggiano (freshly ground); 2 pinches salt; 1 pinch white pepper; fleshly ground pepper (optional)

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Create a smooth, creamy sauce with tofu using a hand blender. Perfect for pasta, this easy recipe ensures a delicious flavor without over-salting. Adjust seasoning at the end with pasta water.

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Ingredients

100 g spinach
60 g sliced bacon
5 g sliced galic
1 tbsp olive oil
160 g spaghettini (1.7mm)
1500 ml water (for boiling the spaghetti)
15 g salt (for boiling the spaghetti)
200 g silken tofu (Silken tofu has more water than firm tofu, the texture will be softer and smoother to make the sauce)
100 ml milk
5 g Parmigiano-Reggiano (freshly ground)
2 pinches salt
1 pinch white pepper
fleshly ground pepper (optional)