Spaghetti With Mushroom-Tofu Bolognese

🥘 Ingredients

• butter
  1 tbsp
• button mushrooms
  1 unit
• carrots
  1 unit
• crushed tomatoes
  1 unit
• garlic herb butter
  2 tbsp
• garlic powder
  1 tsp
• italian seasoning
  1 tsp
• mushroom stock concentrate
  1 unit
• olive oil
  2 tbsp
• onion
  1 unit
• parmesan cheese
  1 unit
• parsley
  1 bunch
• pepper
• salt
• spaghetti
  1 unit
• sugar
• tofu
  1 unit

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Open and drain tofu ; pat dry with paper towels. Grate on the largest holes of a box grater. Trim, peel, and grate carrots on the largest holes of a box grater. Halve, peel, and dice onion into ¼-inch pieces. Trim and thinly slice button mushrooms . Pick parsley leaves from stems and finely chop.

   tofu: 1 unit, carrots: 1 unit, onion: 1 unit, button mushrooms: 1 unit, parsley: 1 bunch
2. 

   2

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ½ cup pasta cooking water, then drain.

   spaghetti: 1 unit
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add tofu and cook, breaking up into pieces, until browned and crispy ⏱️ 3 minutes . Turn off heat and transfer to a plate. Wipe out pan.

   olive oil: 2 tbsp
4. 

   4

   Heat another drizzle of olive oil in same pan over medium-high heat. Add carrots, onion, mushrooms, salt , and pepper . Cook, stirring frequently, until softened ⏱️ 3 minutes . Turn off heat; stir in garlic powder and italian seasoning . Add crushed tomatoes , mushroom stock concentrate , garlic herb butter , ¼ cup reserved pasta cooking water, and a pinch of sugar . Stir to combine. Return pan to medium-high heat and simmer until sauce has slightly thickened ⏱️ 3 minutes .

   salt, pepper, garlic powder: 1 tsp, italian seasoning: 1 tsp, crushed tomatoes: 1 unit, mushroom stock concentrate: 1 unit, garlic herb butter: 2 tbsp, sugar
5. 

   5

   Add tofu, drained spaghetti, half the parmesan cheese , and 1 TBSP butter to pan with sauce; toss to coat. If needed, stir in more reserved pasta cooking water a splash at a time until everything is thoroughly coated. Turn off heat; taste and season with salt and pepper.

   parmesan cheese: 1 unit, butter: 1 tbsp
6. 

   6

   Divide spaghetti between shallow bowls; top with parsley and remaining Parmesan. Serve.