- Prep time 25 minutes
- Total time 2 hours
- Portion size 4 servings
Ingredients
Method
Preheat oven to 375°F. In large oven-proof saucepan, heat oil over medium-high heat; cook carrots and onions, stirring often, for 2 minutes. Add mushrooms; cook, stirring, until golden, 4 to 5 minutes. Stir in garlic, thyme and tofu.
Add wine; cook for 1 minute, scraping up any brown bits from bottom of pan with wooden spoon. Stir in broth and celery salt. Cover and bake until sauce is thickened, 1 1⁄2 to 2 hours. Remove and discard thyme sprig. (Make-ahead: Can be refrigerated for up to 5 days or frozen for up to 2 months.)
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes; drain well. In small bowl, mix yogurt with lemon zest. Divide pasta among plates; top with sauce and dollop of yogurt mixture.
Serve with side of Green Salad with Hemp Seeds.
Nutritional facts PER SERVING (including salad): about
- Iron 7 mg
- Fibre 9 g
- Sodium 790 mg
- Sugars 16 g
- Protein 34 g
- Calories 808
- Total fat 32 g
- Cholesterol 0 mg
- Saturated fat 5 g
- Total carbohydrate 96 g
