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Friday, April 1, 2011

Tortellini with white wine sauce and tofu (vegan)

This is an idea to use for that really special pack of pasta that you have and don't know what to do with it (in our case a lovely assortment of tri-colored tortellini). You know... that pack of pasta which is too good to need much adornment and which you feel it would be a shame to cover up with a thick sauce. 
All we used here is a wine and olive oil sauce, with a little red onion and garlic, slightly caramelized. Served next to some plain tofu spiked with salt and pepper. Feel free to skip the tofu, the pasta is very good without it too.

Ingredients (serves 2):
  • 250 g tortellini with your favorite filling
  • 1 medium red onion
  • 3 garlic cloves
  • 1 teaspoon sugar
  • 200 ml white dry wine
  • a little olive oil
  • salt and pepper
  • 6 fresh basil leaves
  • 150 g plain tofu (optionally)

Boil the special pasta according to package instructions:

Meanwhile peel the onion and cut in half:

Cut each half in 4 slices lengthwise, then slice them normally until it's all minced. Heat a little olive oil in a pan and place the onion in it:

Peel and cut the garlic cloves and add them to the pan:

When they're all softened and beginning to golden up sprinkle the sugar and stir for 1/2 a minute, then pour all the wine:

Let it boil on medium heat for 15 minutes or until it's reduced to 1/3 of the liquid level. Meanwhile wait for the pasta to be done, drain it and arrange on plates.

Now wait for the sauce to be done. It should look like this:

Pour it over the pasta:

Mix for everything to get coated and garnish with basil. Chop the tofu in slices, arrange on a separate plate and season it with salt and pepper. It's ready, dig in:

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