Asparagus, Fava Bean & Smoked Tofu Pasta

This spring meal was delicious. It is very filling, yet not, with a lovely hint of mint.

Serving Size: 4

Ingredients:

• 2 tablespoons olive oil
• 1 large leek, white and most green parts, sliced in rings
• 6 tablespoons dry white wine
• 1 cup soy yogurt
• 2 teaspoons powered vegetable bouillon
• pinch freshly grated nutmeg
• 2-3 tablespoons chopped fresh mint
• 1/2 lemon. juiced
• 6 ounces fresh fava beans, shelled
• 12 fresh asparagus, cut diagonally in 1 inch pieces
• 12 ounces bow tie pasta
• 6 ounces smoked tofu pieces

Directions:

1. Blanch the fava beans and remove the outer skins.
2. Clean and slice the asparagus.
3. Slice the leek in thin rings.
4. Chop the mint.
5. Bring a large pot of lightly salted water to boil.
6. Heat the olive oil in a medium saucepan.
7. Add the sliced leek and saute.
8. Add the so yogurt, wine and vegetable bouillon to make the sauce.
9. Steam the asparagus pieces until they are al dente.
10. Cook the bow tie pasta in the boiling water until al dente.
11. Add the chopped mint at the last minute to the sauce and mix well.
12. Season to taste with a bit of salt, freshly ground pepper and perhaps a dash of cayenne.
13. Add the smoked tofu pieces to the sauce and continue to warm.
14. Drain the pasta when it is cooked. Return the pasta to the pot.
15. Add the sauce to the pasta and mix well.
16. Add the fava beans and asparagus.
17. Gently mix the pasta and place in a serving dish.
18. We garnished the meal with chopped chives and a few fresh mint leaves.

Notes:

You can use any vegan meat alternative like fake bacon or tofu hotdogs, instead of the smoked tofu.