Ingredients

• 1 pound - whole wheat pappardelle pasta
• 1 cup - silken tofu
• 2 tsp - egg replacer powder (like EnerG)
• 2 tbsp - olive oil
• 1 - medium onion (sliced thin)
• 4 - garlic cloves (crushed with knife and sliced thin)
• 1 - large green pepper (cut into small dice)
• 1 pound - asparagus spears
• 2 tsp - freshly ground black pepper
• Salt to taste

How to Make Pappardelle Pasta with Green Peppers

• Remove the tough stems from the asparagus spears and cut into half inch pieces. If using frozen asparagus, thaw thoroughly and then cut. Boil water in a large pot, add 2 tbsp.
• Add the pasta and cook according to the instructions until al dente.
• Simultaneously, heat 1 tbsp olive oil in a saucepan. Add onions and green peppers and toss.
• Add half of the black pepper and salt. Cook until barely tender for 3-4 minutes.
• Add the pasta to the saucepan, stir together and cook on low flame to keep the pasta warm.
• In another saucepan, heat the remaining olive oil.
• Add the asparagus and the remaining black pepper.
• Cook while stirring until the asparagus is fairly tender (it should not get mushy).
• In a bowl, mix tofu and egg replacer powder and beat it to mix and smooth any lumps.
• Add to the asparagus and allow it to settle for a minute. Then toss around for about two minutes.
• Add the asparagus frittata to the pasta and toss to coat the noodles.
• Recipe courtesy: Holy Cow Vegan