Vegetable noodles with mushrooms and tofu is a vegetarian and low carb recipe.
Besides, the carrots are a great source of vitamin A, which strengthens not only our eyes but also our immune system. The biologically active form of retinoic acid regulates the genes involved in the immune response.
Montello, like Parmigiano Reggian, is a hard Italian cheese – only without animal rennet (calf rennet). Instead, microbial rennet is added to the cheese, and it is aged for 12 months.
Vegetable noodles with mushrooms and tofu
Difficulty: Easy
Ingredients
- 200 g Mushrooms
- 2 shallots
- 2 garlic cloves
- 300 g Tofu
- 4 tbsp olive oil
- 5 g Parsley
- 50 g Hard cheese
- 800 g colorful carrots (red, yellow, purple)
- 100 ml vegetable broth
- 200 ml soy cream
- cayenne pepper
- salt and pepper
Instructions
- Clean mushrooms and cut into slices. Peel and finely dice shallots and garlic. Cut tofu into cubes as well. Sauté shallot, garlic, and tofu for 5 minutes over medium heat.
- Add mushrooms and sauté over high heat, occasionally tossing, for another 5 minutes—season with salt and pepper.
- Meanwhile, wash the parsley, shake dry and chop—grate cheese. Clean and wash carrots and use a spiral slicer to make noodles.
- Deglaze mushrooms with vegetable broth and soy cream, simmer for about 5 minutes, season with salt, pepper, and cayenne pepper.
- Heat remaining oil in a second pan, sauté vegetable noodles in it for 4 minutes over medium heat, and place on plates with mushroom sauce, sprinkle with chopped parsley and cheese.
Notes
Nutritional values in 1 serving:
| Protein | 21 g (21 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Fat | 26 g (22 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Carbohydrates | 18 g (12 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Added sugar | 2 g (8 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| dietary fibre | 8.6 g (29 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
