Ingredients for 2 people

• 200 g durum wheat trofie (type of pasta)
• Two packets of saffron
• Ten marjoram leaves
• Two medium-sized carrots
• Two loaves of smoked tofu
• Extra-virgin olive oil
• Salt to taste
• A glass of soy milk

See how to prepare the pasta at the following YouTube link:

Preparation method

Heat extra virgin olive oil in a Ghisanativa pan, add a finely chopped carrot and stew over a low flame. In the meantime, cut the tofu into small cubes and fry it with the carrot, adding some marjoram leaves.

Separately, dissolve the saffron in a little water and chop the pine nuts. Put saffron, pine nuts, part of the cooked and cooled tofu in a blender and then blend everything with a little oil, a glass of neutral soy milk (unsweetened) and salt.

Cook the trofie pasta in the pan with the carrot, marjoram and tofu. Gradually add the previously prepared vegetable stock to the pasta and season with salt.

Once the pasta is halfway cooked, add the previously blended tofu mix. In the last few minutes, the pasta should take on the flavour and form an inviting, fragrant cream. This is achieved thanks to Ghisanativa’s power of heat distribution and diffusion.

This recipe was prepared using