Vegan pasta with cottage cheese and faking ‘bacon’

4 servings

  • 40 dkg big square pasta
  • 30 dkg soft tofu
  • half an eggplant
  • 3 dl vegan sour cream
  • Salt
  • Pepper
  • 2 tablespoons olive oil

Cut the eggplant into small cubes. Heat 1 tablespoon of oil in a pan and fry the eggplant cubes until golden brown, stirred often. While frying, season with salt and fresh ground pepper.

Boil the pasta in hot, salty water, sieve and mix it with 1 tablespoon of olive oil. Cramble the tofu on the pasta, sprinkle it with the eggplant and serve the dish with sour cream.

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