Ingredients:
1 stalk celery
1 medium carrots
1 clove garlic
2 small chilies
2 salmon fillets
1/2 teaspoon rosemary
8 ounces tofu ( about 4x3x1 inch)
100 g raw mange-tout ( cut in big pieces)
pasta ( spaghetti, twists etc. this is a “sticking” sauce so you don’t want shells)
Directions:
No fat in a CREAMY sauce!
Woooo Hooooo!
De-seed and almost de-rib chillis, then finely dice with celery, carrot and garlic.
Gently saute in a teaspoon of good olive oil for three minutes.
Add the rosemary and de-boned/diced salmon and cook for a further two minutes.
While this is all going on, pop the tofu into a liquidiser with about 1/2 a cup of milk.
Whizz briefly and add more milk until you have a thick cream.
Add this to the pan over a low heat and cook gently until heated through.
Adjust seasoning and stir in the mange tout, then add straight away to the cooked and drained pasta.
Tastes lovely and fresh!
(My lady found it had a touch too much heat, so you may want to de-rib the chillis totally) The mange tout were a good addition and added a nice fresh taste and also texture.
Servings: 3-4
Time preparation: 10 min.
Time total: 30 min.