Brush the peppers with oil and put them in the oven at approx. 160 °C.
Take them out when they are well wilted, leave to cool and then remove the seeds and the skin.
Blend with the toasted hazelnuts, and a drizzle of extra virgin olive oil.
In the meantime, dice the tofu and brown it in a non-stick pan.
Drain the Cauliflower Linguine after leaving it in salted boiling water for a few seconds, then stir in the pan with the pepper cream.
Serve the linguine and sauce hot, and garnish with the tofu and a sprinkle of black pepper.
TIPS
This recipe is a vegan alternative to the classic Roman carbonara sauce, ideal for a lunch break or a light but flavourful evening meal.
