This delicious recipe I owe to my mum, well...sort of. She hosted a dinner party and a couple of the guests had some food intolerances, and in an effort to cater to the lactose intolerant guest, she planned to make a cheesecake using tofu instead of cheese. Unfortunately after she had bought the ingredients already, she realised this dessert would not be suitable for one of the other guests, who is allergic to soy!
So she gave me a few of the packets of tofu, I used a couple to make scrambled tofu, but wanted to experiment with another use for silken tofu, and that's how I came up with this meal!
I was incredibly pleased with how it turned out too, and I'll be using tofu instead of cream in the future for sure!
Another first time for this recipe was the edamame spaghetti. I have used lentil pasta, chickpea pasta, zoodles, and brown rice pasta before, but this one takes the cake.
When compared to regular spaghetti, it's lower in calories, it has lower carbs, higher in fibre, higher in protein, lower in sodium, and gluten free! It's checking all the boxes!
The texture was fantastic too. I found that lentil, chickpea and brown rice pasta were a bit tough, and getting the texture right for zoodles can be tricky. These edamame ones are pretty spot on.
Now I know how to make this delicious creamy tofu sauce, I'm looking forward to using it in lots of other recipes! I'm thinking like a creamy garlic fish dish, or a creamy mushroom sauce, maybe even a creamy pesto...yumm!
This deliciously creamy pasta is suitable for those with a lactose intolerance, and who are gluten free.
By omitting the chilli and paprika, it can easily be nightshade free.
And those following a pescatarian, vegetarian and vegan diet can enjoy this hearty meal.