Tomato pasta with tofu and vegetables
The perfect combination of tomatoes with basil and rye pasta, with the addition of green peas, zucchini, and tofu.
Preparation: 30 min
Easy
Preparation: 30 min
Easy
Ingredients:
- 20 g coconut oil
- 1 g ground black pepper
- 1 g chili powder
- 5 g fresh basil
- 100 g tofu
- 120 g pasta
- 150 g Squash-summer, raw
- 4 g garlic
- 100 g Peas green, frozen
- 150 g canned tomatoes (sliced)
- 2 g Sea salt
Method of cooking:
- On the bowl lid without the measuring cup, place a bowl, reset the scale, and weigh in 120 grams of rye pasta. Cook the pasta al dente according to the instructions on the package. After the cooking time, drain the pasta. Do not rinse the pasta with cold water.
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