Gourmet recipes

Zucchini pappardelle with vegan tofu bechamel sauce, sautéed mushrooms and leeks with Forvm Cabernet vinegar reduction, and lemon salt flakes.

Type of platePasta
Time30′
Portions1
Type of vinegarForvm Cabernet
DifficultyMedium

Ingredients

1 zucchini
100 gr of mushrooms
½ leek
200 gr of tofu
1 tbsp nutritional yeast
300 ml of oatmeal drink
½ tsp salt
1 tsp nutmeg
½ tsp pepper
2 tsp onion powder
50 gr Forvm Cabernet vinegar
0.25 gr xanthan gum
Salt flakes with lemon

ELABORATION

  1. On the one hand, we cut into thin slices with a mandolin the zucchini. Blanch in boiling water. Set aside. 
  2. Mix the vinegar with the xanthan gum with the help of a whisk until it is a homogeneous mixture without lumps. 
  3. Chop the leek finely and cut the mushrooms into four pieces, and sauté them lightly in a frying pan.
  4. Add the vinaigrette, mix and set aside.
  5. On the other hand, to prepare the béchamel sauce, we grind all the ingredients until we obtain a fine and slightly liquid texture. We can add more or less vegetable drink according to if we want it more or less dense.
  6. Serve a base of “béchamel” sauce. Place the zucchini strips on top and crown the dish with the sautéed mushrooms and leek in Cabernet Sauvignon vinegar reduction. Finally, decorate with some lemon salt flakes. 

RECIPE from @leckerandhealthy