Ingredients

• 200g firm tofu

• 200g tenderstem broccoli

• 1 onion

• 1 tbsp vegan butter/ dairy free spread

• 100g Chestnut mushrooms

• 2 cloves of garlic

• 1 lemon

• 160g tagliatelle

• 1-2 handfuls of fresh curly parsley

• 1 heaped tbsp plain flour

• 300ml soya milk

• 1 tbsp nutritional yeast

• Extra virgin olive oil for drizzling

Method

1. Start by chopping up the tofu into bite-sized uniform rectangles. Put onto a baking tray with the tenderstem broccoli, drizzle over a small amount of olive oil and a sprinkle of salt, and place in the oven at 200C (for 15-20 mins).

2. Finely dice the onion and fry in a deep pan with 1 tbsp vegan butter. Slice and add the chestnut mushrooms and crush and add the garlic cloves, keep stirring so that none of sticks or burns.

3. Finely grate the zest of the lemon into the pan and stir.

4. At this point you will need to boil the tagliatelle. Boil in salted water and drain it 2 mins before the suggested cooking time so that it is al dente.

5. Once the mushrooms are cooked, add a handful of chopped parsley leaves and squeeze the juice of half a lemon into the pan.

6. Then add the flour and stir to form a sticky dough around the contents of the pan. Heat it for 1-2mins then add the soya milk a little bit at a time, stirring continually, until you have a smooth thick sauce.

7. Add the nutritional yeast and salt and pepper to your taste preference.

8. At this point remove the tofu and broccoli from the oven and stir into the pan.

9. Add the tagliatelle into the pan and stir until it is all combined.

10. Serve with a drizzle of olive oil, fresh parsley sprinkled on the top, and the remaining half of lemon cut into two wedges to squeeze over.