Carrot and turmeric cavatelli, spicy red curry sauce, tofu and ginger |

Preparation time: 45 min

• Set up

  Peel the carrots for the purée (Cavatelli) and slice them thinly. Cook the carrot slices in boiling water, then blend them with olive oil and turmeric to make a purée. Set aside.

  Peel and cut thin strips lengthwise using a vegetable peeler for the garnish.

  Zest and juice the lime.

  Dice the carrot and onion for the sauce.

  Chop the garlic cloves.

  Grate the ginger. Cut the tofu into small cubes and marinate with a pinch of salt, sesame oil, ginger, and curry powder.

  Remove the leaves from the parsley and chop them.

• Cavatelli

  In a large bowl, mix the flour and salt, then form a well in the center. Pour the carrot purée into the well and mix everything together. Let stand for at least 15 minutes.

  Roll into a 1 cm diameter sausage and cut into small pieces. Shape the cavatelli. Cook for 3 minutes in well-salted water (10 g salt per liter).

• Sauce

  Sweat the onion, carrot, garlic, and shallot in a little vegetable oil.

  Add the coconut milk and red curry paste and bring to a boil. Simmer until the vegetables are tender. Blend and check the seasoning.

• Tofu

  Sauté the tofu in a nonstick skillet over medium heat until slightly crispy.

  Add the parsley at the last minute.

• On the plate

  Mix the carrot strips with the lime juice, lime zest, a drizzle of vegetable oil, and a pinch of salt.

  Mix the pasta with the sauce and place in your bowls.

  Add the tofu and finish with the carrot strips.