Fettuccine with Spinach and Mushrooms

This Vegetarian Times dish was just okay. If you like your pasta with a lot of sauce, like I do, this recipe is not for you. The taste is very subtle. I did a little modification. I used red pepper not harissa and I didn’t have any chickpeas, so I used tofu. I pressed a block of tofu, cut it into small cubes, and pan fried it with a little oil. Then I added tomato sauce, a couple splashes of red wine and garlic sauce and let it simmer. When the broth mixture was having problems evaporating, I added broth to the tofu mixture. For not having a plan at all, it came out pretty well.

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