Spaghetti with Yumchi Sauce from Beavia
Ingredients
600
g
spaghetti (or other pasta)
1
tb
salt, heaped
3
cloves garlic
300
g
cherry tomatoes
1
zucchini (courgette)
1
bell pepper
200
g
plain tofu
3
tb
tomato passata
200
ml
water
olive oil
pepper
flat-leafed parsley
Preparation
1. Bring the water to the boil in a large saucepan, add a heaped tablespoon of salt, and then the spaghetti. Cook for 7 minutes.
2. Mince the garlic, cut the cherry tomatoes into halves, and cut the zucchini and pepper into small pieces. Set aside for the time being.
3. Blitz the tofu, tomato passata and Beavia Yumchi with a glass of water (the more water you add, the runnier the Yumchi sauce will be).
4. Heat the olive oil in a pan, add the minced garlic, fry for a while and then add the zucchini, bell pepper and tomatoes.
5. Add the creamy Yumchi sauce, cover and simmer for 10-15 minutes.
6. Then turn off the hob, add the cooked pasta, give everything a stir and garnish the pasta with parsley before serving. Buon appetito!
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