PENNE WITH TOFU, PORCINI MUSHROOM AND SWISS CHARD RECIPE - (4.5/5)
Provided by GuidingVegan
Number Of Ingredients 12
Steps:
- Mascarpone Cheese : 7 oz raw cashew nuts, pre-soaked - or if using a high speed blender just rinse before processing 1 tsp nutritional yeast 2 tsp vanilla extract 2 Tbsp maple syrup or agave ½ cup cold water THICKENER INGREDIENTS 1½ tsp agar powder mix well with ½ cup boiling water Pasta: Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Drain and reserve about 1 cup pasta water. Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots, garlic, mushrooms, salt and pepper. Cook until the shallots are soft, about 3 minutes. Pour in wine (as much as you like) Add the chard in batches and cook until wilted, about 7 minutes. More salt and pepper. Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and reserved pasta water if necessary. Toss until all the ingredients are coated and serve.
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amzad Kobir
[email protected]This dish was delicious and easy to make! I loved the combination of flavors and textures. The tofu was crispy on the outside and tender on the inside, and the sauce was creamy and flavorful. I will definitely be making this again!
Robiyol Hossain
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. The tofu was cooked perfectly and the sauce was very flavorful. I would definitely make this again, but I would use less chili flakes next time.
sk biplob
[email protected]This dish was a bit time-consuming to make, but it was worth it! The flavors were amazing and the tofu was cooked to perfection. I would definitely make this again for a special occasion.
Hamidur Rahaman
[email protected]I'm not a big fan of tofu, but I thought I'd give this recipe a try. I was pleasantly surprised! The tofu was cooked perfectly and the sauce was delicious. I would definitely make this again, even if I'm not a tofu fan.
Aayushi Khanal
[email protected]This dish was a great way to use up some leftover tofu and Swiss chard. The sauce was simple to make and the flavors were well-balanced. I would definitely make this again!
Dan Rockwell
[email protected]Meh.
Eric Jackson
[email protected]This recipe was a bit too bland for my taste. I think it could have used more spices or herbs. The tofu was also a bit dry. Overall, I was not impressed.
Aqib jaan
[email protected]I'm not vegan, but I'm always looking for new and exciting ways to incorporate more plant-based meals into my diet. This recipe caught my eye because it looked so colorful and flavorful. I was not disappointed! The tofu was perfectly cooked and the s
samim qaderi
[email protected]This dish was absolutely delicious! The combination of flavors was amazing, and the tofu was cooked to perfection. It was also very easy to make, which is always a bonus. I highly recommend this recipe to anyone looking for a tasty and healthy meal.
Tarec Merhi
[email protected]I tried this recipe last night and it was a hit with my family! The sauce was rich and flavorful, and the tofu was cooked perfectly. I also loved the addition of the Swiss chard, which added a nice pop of color and flavor. Will definitely be making t
Dilawar Bukharioffcial
[email protected]This penne with tofu, porcini mushrooms, and Swiss chard was a delight! The flavors of the porcini mushrooms and Swiss chard complemented each other perfectly, and the tofu added a nice protein boost. I especially enjoyed the creamy sauce, which was