Vegan recipe

Spinach Pappardelle with Pan Fried Tofu & Aubergine Pesto

Prep 40 mins
Cook 30 mins
Serves 4

Soft pieces of homemade pasta in a sweet but earthy aubergine pesto, topped with fresh peas and pan-fried Pressed Tofu with Italian Herbs and Tomato. Perfect for an Italian-themed date night!

Pressed Tofu with Italian Herbs and Tomato Find out more

Ingredients

1 pack of Cauldron Pressed Tofu with Italian Herbs & Tomato, cut into batons
100g peas
Sunflower oil
Basil to garnish

Vegan aubergine pesto;
1 aubergine topped, peeled and sliced into 1cm slices
100g kale washed, stalks removed & roughly chopped.
1 garlic clove peeled
80g pine nuts
2 bunches of basil
4 tbsp extra virgin olive oil

For the pappardelle;
150g Spinach blanched and cooled in ice water.
300g ‘OO’ pasta flour with extra for dusting
300ml chilled water.
Semolina flour for dusting.

Method

  1. Put the flour in a stand mixer – if you don’t have one, bring the dough together in a bowl and then squeeze the water out of the spinach in a clean tea towel.
  2. Blitz the spinach and mix with the chilled water. Add a pinch of salt to the flour and blitz to large crumbs, then squeeze together to form a dough. If it feels a little dry, add a little more chilled water. # Tip the dough onto a floured surface, knead for 2mins, or until nice and smooth. Cover with cling film and leave to rest for 30 mins.
  3. Cut the dough into x4 pieces and cover the rest in clingfilm. Take one piece of the dough and feed it through the widest setting on your pasta machine. If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible. Then, fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process down through the setting on the pasta machine until really thin. Repeat with the other dough. Dust with semolina flour, fold and cut into 25mm strips. Dust with semolina flour again and set aside.
  4. Now, make the aubergine pesto. Firstly, lay the sliced aubergine on a baking tray, oil and season, roast for 15mins. On the same tray, add the kale to the top of the aubergine, and drizzle with a little oil and bake for a further 5 mins and set aside.
  5. Heat a frying pan to medium heat and add the pine nuts to the dry pan and toss them until golden brown.
  6. Now, add the roasted aubergine and kale to a blender with the pine nuts, basil and olive oil, blitz until smooth and set aside.
  7. Bring a large pan of salted water to the boil and a frying pan to medium heat. Cut the tofu block into batons, add some sunflower oil to the frying pan and start to fry the tofu – turning regularly until golden brown.
  8. Add your pappardelle to the pan of water along with the peas and beans and boil for 5mins.
  9. Drain your pasta – remembering to keep a little of the water for the pasta. Add 1/2 of the aubergine pesto to the pasta and peas and gently mix. Use a set of tongs to portion out the pappardelle, peas and beans into four pasta bowls and top with the golden batons of Cauldron Pressed Tofu with Italian Herbs, and dot a little more pesto around each bowl. Finally, season and drizzle with extra virgin olive oil, top with the basil and serve immediately.