Fusilli with artichokes, mushrooms and tofu

Ingredients for 4 people

  • 350 g of pasta
  • 3 artichokes
  • 200 g of natural tofu
  • 150 g of champignon mushrooms
  • 1 clove of garlic
  • Extra Vergine Olive Oil Equilibrium Food
  • Salt
  • Pepper


  • Start by preparing the brunoise;
  • Cut the mushrooms into very small cubes and brown them in a pan with a little oil and a spoonful of water until they are crisp;
  • Clean the artichokes and cut them into slices;
  • Fry the garlic clove in a large frying pan with 2 tablespoons of oil. Add the artichokes and cook them gently for 15 minutes (or at least until tender). If the cooking surface should dry out too much, add a little water;
  • Add the diced tofu and cook for a couple of minutes. Salt and pepper;
  • Cook the pasta and drain it al dente while keeping a ladle of the cooking water;
  • Sauté the pasta with the sauce adding the cooking water to mix;
  • Ultimate by adding the mushroom brunoise off the fire and serve.