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Spaghetti with Yumchi
Ingredients
4 servings:pasta (spaghetti)
1 TB salt
3 cloves of garlic
300 g cherry tomatoes
1 zucchini
200 g tofu
3 TB tomatoe passata
200 ml water
olive oil
pepper
flat-leaf parsley
Instructions
01Bring the water to the boil in a large saucepan, add a heaped tablespoon of salt, and then the spaghetti. Cook for 7 minutes.
02Mince the garlic, cut the cherry tomatoes into halves, and cut the zucchini and pepper into small pieces. Set aside for the time being.
03Blitz the tofu, tomato passata and Beavia Yumchi with a glass of water (the more water you add, the runnier the Yumchi sauce will be).
04Heat the olive oil in a pan, add the minced garlic, fry for a while and then add the zucchini, bell pepper and tomatoes.
05Add the creamy Yumchi sauce, cover and simmer for 10-15 minutes.
06Then turn off the hob, add the cooked pasta, give everything a stir and garnish the pasta with parsley before serving. Buon appetito!
07P.S.: Thanks to the strong Yumchi sauce, there's no need to add more salt.
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