Casarecce with corn, crispy tofu and fresh herbs

Ingredients

200 g casarecce pasta

1 good handful of green beans

2 fresh sweet corn (white and yellow kernels)

1 block semi-firm garlic tofu (250 g)

1 large white onion

2 cloves fresh garlic

100 g fresh goat cheese

A few sprigs of fresh thyme

A few fresh oregano leaves

Extra virgin olive oil

Cracked black pepper

Salt

Preparation

Bring a large pot of salted water to a boil. The water should be well salted, depending on your usual taste. It needs to be seasoned enough for the pasta to have flavour on its own.

Thinly slice the onion, cut the corn kernels straight off the cob with a knife, dice the tofu, finely chop the garlic cloves, and cut the green beans into 1 to 2 cm pieces.

In a large skillet, sauté the onion in a bit of olive oil. Add the corn, tofu and garlic, season with salt and pepper, and cook until the tofu starts to get lightly golden.

Add the green beans and the thyme leaves (remove the stems). Mix everything and cook for another 2 to 3 minutes, just enough so the beans stay crisp.

Cook the pasta until al dente. Reserve about a quarter cup of cooking water before draining.

Add the pasta to the skillet with a bit of the cooking water and a drizzle of olive oil. Stir everything together vigorously to coat well.

Serve in bowls, top with crumbled goat cheese, some cracked black pepper and a few fresh oregano leaves.

Enjoy!