Whole wheat spaghetti with smoked tofu and mushroom ragù

Ingredients

For 1 serving

• Whole wheat pasta60 g
• Smoked tofu130 g
• Button mushrooms150 g
• Shallot20 g
• Thyme2 g
• Vegetable broth100 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, celery,

In season: September – November

Method

1. Bring a pot of water to the boil for the pasta and heat the vegetable stock. Meanwhile finely chop the smoked tofu with a knife; peel and chop the shallot; clean the mushrooms with a damp cloth, trim the earthy end of the stalk and dice them.
2. Heat the oil in a wide frying pan over medium heat and fry the tofu and shallot for 4–5 minutes, stirring, until the tofu is golden and the shallot soft.
3. Add the mushrooms and thyme and cook for 6 minutes over medium-high heat, until the mushrooms have released their water and browned; season with salt.
4. Pour in the hot stock and simmer over low heat for 5 minutes, until the ragù is soft but not dry.
5. Meanwhile salt the water and cook the wholemeal spaghetti for the time on the packet, until al dente.
6. Drain and toss them in the ragù for 1 minute over high heat, with a splash of cooking water if needed, until well coated; finish with a grind of black pepper.