Bright pasta with creamy tofu sauce

Ingredients

150 grams of colored pasta

300 g tofu

2 garlic cloves

1 tablespoon finely chopped ginger

1 teaspoon sugar

1 teaspoon salt

1 1 teaspoon five-spice powder or spices to taste

2 tablespoons sesame oil

100 g cream

150 g king oyster mushrooms or other mushrooms to taste

2 tablespoons chopped basil

Fresh chili pepper for decoration

Preparation

Finely chop 1 tablespoon ginger and 2 cloves garlic. Add 300 g silken tofu and mix with the chopped garlic and ginger in a bowl. Add 1 ½ teaspoons salt, 1 teaspoon sugar and 1 teaspoon five-spice powder. Pour in 2 tablespoons of the sesame oil and blend the sauce with an immersion blender. Whisk until smooth and add a few tablespoons of water if necessary. Boil 150g colorful pasta in salted boiling water - al dente. Chop 150g of royal oyster mushrooms about and stew for about 5 minutes. Add the cooked pasta to the pan and stir. Pour the sauce over the tofu and add 2 tbsp of chopped basil. Garnish with fresh chili peppers and serve.