Green fusilli
Fusilli al verde
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For 8 people
640 g fusilli pasta
5 bunches of sage
5 cloves of garlic
80 g walnut kernels
80 g tofu you
extra virgin olive oil
soy milk q. b.
salt
Using a kitchen mixer, chop together the walnuts, garlic, peeled, rinsed and dried with a paper towel and Sage washed carefully.
Pour the mixture in a bowl and add the tofu-that you'll first crumbled with a fork-and oil, then mix with a wooden spoon.
Keep stirring the milk a little at a time, combining everything until you have a smooth paste.
Meanwhile, boil the pasta in salted water, drain and pour into a tureen.
Toss with the sauce and serve immediately.
To make this dish even richer (also in calories!), you can substitute soy milk with 100% vegetable cream.
