Unfortunately, there is no picture for this recipe yet because we were too hungry and it was too tasty 😀 We’ll definitely cook this again, and then I’ll try and remember to take a picture for you guys.
Also, most of our cooking is improvised so feel free to adapt the quantities to your liking and go crazy.
For 2 adults & 1 child / time: 30 minutes
1 white onion, minced
1 clove garlic, minced
1 laurel leaf
1 tbsp coconut oil
8 white champignons, sliced
2 handfuls small soy protein, soaked for at least in 10 mins in hot veggie stock
3-4 tbsp peas, fresh, frozen or preserved
1 pack almond milk/cream for cooking
Sea salt & black pepper
300 g pasta (e. g. penne, farfalle, short macaroni…)
Organic olive oil
Vegan cheese, Parmigiano, Gruyère, or your favourite cheese, grated
Fresh basil leaves
In a medium-sized pot, melt the coconut oil and sauté the onion, the garlic and the laurel leaf. Add the mushrooms at medium heat and brown them a little. Drain the soy protein and add to the pot. Cook for 5 mins, stirring constantly. Add the peas and cook for another couple of minutes. Add the milk, lower the heat and let reduce. Season with some salt and black pepper.
In the meantime, boil 2 litres of water in a large pot and add the pasta. Cook until done and drain the water.
Once the sauce has reduced sufficiently, add it to the pasta, mix well. Season to taste and distribute amongst plates. Drizzle with olive oil and sprinkle with cheese and basil leaves.