Vegetable pasta with basil dip
Whether you are on a diet or just craving some healthy food, this great pasta dish is a quick and easy way to reach your fi ve a day. Serves 4.
INGREDIENTS
300g carrots
350g small courgettes
300g leeks
250g tofu
1 teaspoon native olive oil
250g brown fusili
Sea salt
1 pot of fresh basil
200g sour cream
Zest of 1/2 an organic lemon
Pepper
METHOD
1) Clean and peel the carrots and courgettes, clean and remove the outer leaves of the leeks. Use a potato peeler and cut thin strips of carrots and courgettes. Cut the leeks into long strips. Cube the tofu and fry it in hot oil in a coated frying pan until all cubes are cross and slightly browned.
2) Boil the pasta in salted water for 7 minutes and add the vegetables after 3 minutes.
3) Tear the basil leaves into strips and mix with sour cream, lemon zest, salt and pepper. Serve the dip with the drained vegetable pasta and sprinkle with tofu.
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