I am cooking from a pasta book atm - Art of Pasta - you might have noticed. I adore this book. So, lots of pasta nights! There will be more mushroom pasta tonight, but different to last night. It will use raw mushrooms rather than a cooked sauce. I need to use up all the mushrooms! They are terrific in the shops atm and I bought a lot.

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Here it is at last - Farfalle with sauteed mushrooms and zucchini, with some tofu sliced very thin. Freeze the tofu and then defrost. It loses its water and is so easy to slice thinly - I use a mandoline. The tofu adds some protein to the dish.

Topped with hand-made pesto - which has a superior flavour and texture to pesto made in a blender or processor imo. So easy to make if you have a good mortar and pestle. I made it while the mushrooms were cooking.

Leftovers for lunch tomorrow.

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