Fusilli with artichokes, mushrooms and tofu

Recipes

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

Preparation

• 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.