Caramelised Onion And Mushroom Pasta
This sauce uses fermented tofu which is sold by Taifun under the name Feto. It is tangy like feta cheese but, as it doesn’t have the fat, it stays solid and doesn’t melt. You can substitute with another firm tofu or leave it out altogether.
Free from: nut
Soya free: omit tofu
Yeast free: omit fermented tofu or replace with non-fermented tofu
Gluten, wheat free: use suitable pasta
This is a vegan recipe
- rapeseed oil
- 2 onions (peeled and finely sliced)
- 1/2 tsp each of onion granules, garlic granules, dried rosemary
- 250 g mushrooms (chopped)
- 1 tin chopped tomatoes
- 1/2 pack Feto (chopped)
- 1 tin black beans (or other variety of beans)
- salt and black pepper (to taste)
Sauté your onions with some oil plus the onion granules, garlic granules and rosemary. Cook on low, covered, until the onions are soft. If they dry out add a splash of water to prevent burning.
When the onions are starting to caramelise add the mushrooms. Remove the lid and cook for a further 10 minutes or until the mushrooms are cooked.
Add tomatoes and cook until sauce reduces.
Add Feto and drained beans. Season to taste and serve with pasta.
If you haven’t got rustic passata pulse a tin of tomatoes in a food processor until evenly chopped but not smooth.