Zucchini fettuccine
This Zucchini fettuccine is so tasty and easy to make. This Vegan version of cheese pasta is dedicates and with combination of tofu and vegetables like zucchini and leek is perfect recipes for any dinner time.
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Ingredients
- 250 g Tofu
- 1 medium Leek
- 1 medium Zucchini
- 500 g Fettuccine pasta
- 200 g Vegan Feta
- 800 ml Vegetables stock
Instructions
- Preheat oven at 180 °C
- Sliced tofu and zucchini in small squares, leek sliced in small.
- In pan heat an oil add sliced tofu, leek, zucchini, and season with salt & pepper, simmer for 5 minutes.
- In baking form place fettuccine pasta, in the middle of each fettuccine add a tablespoon or two of tofu mixture, if you have some leftover place them as well on theside of baking form. Pour over vegetables stock and cover with vegan feta cheese.
- Baked for20 -25 minutes until is pasta cooked. Serve with some extra vegan cheese on top.
- Enjoy
Nutrition
Calories: 1628kcalCarbohydrates: 290gProtein: 82gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.4gCholesterol: 54mgSodium: 2514mgPotassium: 893mgFiber: 17gSugar: 29gVitamin A: 1784IUVitamin C: 45mgCalcium: 319mgIron: 11mg
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