Creamy Linguini with Mushrooms & Tofu Pancetta

Cut the tofu block into thin slices, like l'thickness pancetta, then concasser for obtain small pieces. The thinner the slices, and crispier will be the pancetta ! Prepare the tofu mixture, add the pieces, and let marinate for 2 hours (or 24 hours for more flavor), or 20 minutes on the counter.

Sauté the tofu in a skillet oiled. Cook over medium heat for 6–10 minutes stirring, or until the pieces are well browned. Set aside.

Cook the pasta in a water salted for qu'elles are al dente. Drain and return in the pot with olive oil. Coat pasta well. For the broth vegetable and coat a times more the pasta.

In a skillet oiled, over medium heat, sauté the French shallot 2 minutes and add the mushrooms and garlic. Poursuivre the Cooking until the mushrooms aient perdu water (attention for do not burn garlic). Add the cream, a bonne partie Parmesan (in conserver for the serving) and the tofu. Season with salt and pepper. Reduce and add the pasta to the mixture and oregano. When the mixture devient creamy, turn off the heat.

Serve the pasta in plates. Top with rest Parmesan.

Season with pepper.