Vegetarian Sake Lees Cheese Cream Pasta

• 50 grams A) Tofu
• 30 grams A) Sake lees
• 1 tsp A) White miso
• 1 tbsp A) Almond powder
• 1 tsp A) Lemon juice (bottled is ok)
• 100 ml A) Water or dashi (dashi gives a richer flavor)
• 1/4 tsp A) Salt
• 1 tbsp A) Japanese sake (optional)
• 1 B) Vegetables (asparagus, onion, mushrooms, etc.)
• 1 clove, (to taste) B) Garlic
• 1 B) Olive Oil
• 1 B) Salt and pepper
• 1 Salt, pepper for flavoring

1. Mix the A) ingredients into a puree using a blender, mixer, food processor, etc.
2. Heat the B) olive oil and garlic in a frying pan on low heat.
3. Once the garlic is fragrant, add the vegetables!
4. Flavor with salt and pepper and cook.
5. I like sauteing slowly over low heat, but cook as you like.
6. Once the vegetables have cooked through, add the A) puree.
7. Once it has thickened, adjust the flavor with salt and pepper.
8. Toss in freshly boiled pasta and it's complete!
9. *Boil the pasta while making the "cream" sauce.

lees, white miso, almond powder, lemon juice, water, salt, sake, vegetables, clove, olive oil, salt, salt

Taken from cookpad.com/us/recipes/153432-vegetarian-sake-lees-cheese-cream-pasta (may not work)