Lemon-Thyme Pappardelle with Tofu

Instructions

1. Prepare Ingredients

   10 min hands-on

   • Peel and finely slice the onions.
   • Peel and finely chop the garlic.
   • Trim broccoli stalks and cut into florets.
   • Zest and juice the lemons, keeping separate.
   • Finely chop the parsley.

2. Cook Pasta and Broccoli

   2 min hands-on8 min waiting

   • Fill a large pot with water, add salt, and bring to a boil.
   • Cook the pasta for 5 minutes.
   • Add broccoli and cook for an additional 3 minutes until pasta is al dente and broccoli is tender.
   • Reserve a cup of pasta water and drain.

3. Create Base Sauce

   5 min hands-on8 min waiting

   • Heat a sauté pan over medium heat, add half the olive oil.
   • Cook onions for 8-10 minutes until softened and caramelized.
   • Add garlic and thyme, cook for 2 minutes.

4. Cook Vegetarian Fillets

   9 min hands-on

   • Crumble fillets into the pan with onions and garlic.
   • Cook for 8-10 minutes until crispy and golden-brown.

5. Blend Tofu

   3 min hands-on

   • In a blender, combine tofu, vegetable broth, and lemon juice.
   • Blend until smooth and creamy.

6. Deglaze and Build Sauce

   2 min hands-on10 min waiting

   • Increase heat to medium-high, add wine, and cook for 2-3 minutes.
   • Reduce heat to medium-low, add blended tofu, and simmer for 8-10 minutes until thickened.

7. Incorporate Flavor Boosters

   2 min hands-on

   • Stir in miso paste and reserved pasta water to desired consistency.
   • Add pasta and broccoli to the sauce, tossing to coat.

8. Finish with Fresh Elements

   2 min hands-on

   • Add parsley, lemon zest, and black pepper.
   • Adjust seasoning with salt, lemon juice, or pepper.

9. Plate and Serve

   2 min hands-on

   • Divide pasta onto plates, drizzle with remaining olive oil.
   • Garnish with parsley or lemon zest, serve immediately.
   • Cooking tips:
   • Cook the pasta slightly underdone before adding it to the sauce to absorb flavor.
   • Reserve pasta water to adjust the sauce's consistency.
   • Let the wine cook off completely to avoid a harsh taste.
   • Balance the sauce with fresh lemon juice and zest for brightness.