Spaghetti With Mushroom-Tofu Bolognese

🥘 Ingredients

• olive oil
• paper towels
• pepper
• salt
• spaghetti
  12 oz
• sugar
• tofu
  2 unit

🍳 Cookware

• large pot
• box grater
• box grater
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce.
2. 

   2

   Open and drain tofu; pat dry with paper towels . Grate on the largest holes of a box grater . (TIP: Cut tofu into halves for easier handling.) Trim, peel, and grate carrots on the largest holes of a box grater . Halve, peel, and dice onion into 1/4-inch pieces. Trim and thinly slice mushrooms into pieces (skip if your mushrooms are pre-sliced!). Pick parsley leaves from stems; finely chop leaves.

   paper towels
3. 

   3

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water (3/4 cup for 4 servings), then drain.

   spaghetti: 12 oz
4. 

   4

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add tofu and cook, breaking up pieces, until browned and crispy, 3-4 minutes (if pan seems dry, add another drizzle of olive oil). TIP: Tofu may stick together—keep stirring and breaking until crispy. Turn off heat; transfer to a plate. Wipe out pan.

   olive oil, tofu: 2 unit
5. 

   5

   Heat another drizzle of olive oil in same pan over medium-high heat. Add carrots, mushrooms, onion, salt , and pepper . Cook, stirring, until softened, 3-4 minutes. TIP: If veggies begin to brown too quickly, add another drizzle of olive oil. Turn off heat; stir in garlic powder and Italian seasoning. Drain mushrooms, add crushed tomatoes, stock concentrates, garlic herb butter, and 1/4 cup reserved pasta cooking water (1/2 cup for 4 servings), and a pinch of sugar . Stir to combine. Return pan to medium heat and simmer until sauce has slightly thickened, 3-4 minutes more.

   salt, pepper, sugar
6. 

   6

   Add tofu, drained spaghetti, half the Parmesan, and 1 TBSP plain butter (2 TBSP for 4 servings) to pan with sauce; toss to coat. (For 4, carefully transfer everything to empty pasta pot if your pan is too small.) TIP: 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.
7. 7

   Divide spaghetti between shallow bowls; top with parsley and remaining Parmesan. Serve.
8. 8

   *Source: [https://www.hellofresh.com/recipes/spaghetti-with-mushroom-tofu-bolognese-680f4c9d830edca04f563d0](https://www.hellofresh.com/recipes/spaghetti-with-mushroom-tofu-bolognese-680f4c9d830edca04f563d0)*