Colorful, tasty and nutritious, this recipe has it all. We really enjoyed this last night and look forward to having it again soon.
Serving Size: 4
Ingredients:
- 12-16 ounces wholewheat spaghetti
- 1 ecological lemon
- 3 tablespoons almond slices
- 3 tablespoons olive oil
- 1 clove garlic
- 2 cups fava beans, from the pod, blanched, and skins removed
- 3-4 spring onions, cut in ringlets
- 1 sweet red bell pepper, sliced in pieces
- 1&1/2 cups spicy tofu pieces
- salt and pepper to taste
- vegan Parmesan (optional)
Directions:
- Slice the bell pepper.
- Mince the garlic
- Zest the lemon, then juice it.
- Slice the spring onions, white parts and the light green parts.
- Prepare the fava beans.
- Prepare the spicy tofu pieces.
- Cook the wholewheat spaghetti according to directions on the package.
- Heat the olive oil in a small sauce pan.
- Add the bell pepper pieces and saute until they begin to soften.
- Add the garlic and spring onions.
- Add the fava beans and prepared tofu pieces.
- Add the lemon juice and mix.
- When the spaghetti is cooked al dente, remove from the heat and drain.
- Place the spaghetti in a large serving bowl.
- Pour the sauce over sprinkle the lemon zest and toss well.
- Serve garnished with the almond slices and optionally vegan Parmesan (for instructions click here) cheese.
Notes:
If you can’t get fava beans, limas or edamame are good alternatives.
