223. Spaghetti with zucchini & almond tofu
125 g Pasta (I used wholemeal spaghetti)
1 scallion (spring onion)
1 small garlic clove
1 small zucchini
Tofu (I used almond tofu)
Olive oil
Salt, Pepper
Get a pot, fill it with water and bring it to the boil.
Add the pasta.
Cut the zucchini (I used a small one, as I only needed one portion), a scallion and a garlic clove (or more if you're a fan of it - I have rather vampire-esque tendencies when it comes to garlic).
Roast the scallion and the garlic clove(s) with some olive oil in a pan or a pot and add the zucchini.
See if the pasta is ready (= nosh on some noodles under the pretext of having to see if they're done) and drain them when they are.
Cut the tofu and roast it in a little olive oil.
Add some seasoning.
EAT.
Add the pasta.
Cut the zucchini (I used a small one, as I only needed one portion), a scallion and a garlic clove (or more if you're a fan of it - I have rather vampire-esque tendencies when it comes to garlic).
Roast the scallion and the garlic clove(s) with some olive oil in a pan or a pot and add the zucchini.
See if the pasta is ready (= nosh on some noodles under the pretext of having to see if they're done) and drain them when they are.
Cut the tofu and roast it in a little olive oil.
Add some seasoning.
EAT.
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