Pasta with oat cream, tofu crumble, fresh turmeric and lots of vegetables

I could not resist, this year I bought meters and meters of sparkling threads and finally home looks like an amusement park.

In the picture durum wheat half sleeves with tofu crumble, vegetable salad (carrot, leek, cabbage stem), oat cream, fresh turmeric, dill seeds and herbs. A simple dish, quick to make and suitable for everyday cooking. Here is the recipe:

Bring the water for the pasta to a boil. Clean and cut the vegetables, cut them into pieces. Fry them in a pan with a couple of tablespoons of oil and grated turmeric. Crumble a 180 g stick of tofu with your hands and mix it. Add the oat cream, mix well and finish cooking. Salt, pepper and season the pasta which in the meantime you will have boiled al dente.

For the oat cream I followed the directions of the salty version of vegolosi, halving the amount of water and using unsweetened almond milk. I then concluded with a grated nutmeg.