Yes, you can enjoy a delicious creamy pasta sauce even if you are eating like a Vegan!
The trick is to use a soy cream. I found a product called Alpro Soya Cuisine in my supermarket and it works like a charm.
I used it in my pasta sauce by mixing it into the sauce right before serving it. Just long enough to heat it through. No need to bring it to boiling point.
This was a very easy pasta dinner, with more than enough for lunch a couple of days later.
Ingredients:
500gram Packet of spaghetti (I used a pasta which is egg free)
One tablespoon sunflower oil
One big onion, finely chopped
One clove of garlic, crushed
Quorn vegetarian mince (one container, I think it was 275 grams or something like that)
Two hands full of mushrooms, sliced
One jar of tomato and basil ready made vegetarian pasta sauce
One courgette, grated
100ml Alpro soya cuisine
Seasoning
Method:
Heat up the oil and add the chopped onion. Saute until the onion becomes translucent and then add crushed garlic. Saute for a minute and then add the mince. Saute for a couple of minutes and then add the rest of the basic sauce ingredients (mushrooms, tomato sauce, courgette). Mix together, season as per your taste and let it simmer on a low heat for approximately 10 minutes. You might want to add a little hot water to the sauce, depending on how wet you like the sauce to be.
Now cook the pasta as per the instructions on the packet - in my case it took 10 minutes to be al dente. Drain and set aside.
The final step to the pasta sauce is to add the soy cream. Stir it in and mix well. Just keep it on the heat for about 2 minutes.
The deep red pasta sauce should turn into a creamy, almost salmon coloured sauce.
Pour the sauce over the pasta and serve.
Notes:
- Add any vegetables of your choice to the pasta sauce e.g. peppers (paprika), chillies, broccoli, etc.
- Make this a vegetarian dish by using real dairy instead of soy and adding some Parmesan cheese.
The trick is to use a soy cream. I found a product called Alpro Soya Cuisine in my supermarket and it works like a charm.
I used it in my pasta sauce by mixing it into the sauce right before serving it. Just long enough to heat it through. No need to bring it to boiling point.
This was a very easy pasta dinner, with more than enough for lunch a couple of days later.
500gram Packet of spaghetti (I used a pasta which is egg free)
One tablespoon sunflower oil
One big onion, finely chopped
One clove of garlic, crushed
Quorn vegetarian mince (one container, I think it was 275 grams or something like that)
Two hands full of mushrooms, sliced
One jar of tomato and basil ready made vegetarian pasta sauce
One courgette, grated
100ml Alpro soya cuisine
Seasoning
Method:
Heat up the oil and add the chopped onion. Saute until the onion becomes translucent and then add crushed garlic. Saute for a minute and then add the mince. Saute for a couple of minutes and then add the rest of the basic sauce ingredients (mushrooms, tomato sauce, courgette). Mix together, season as per your taste and let it simmer on a low heat for approximately 10 minutes. You might want to add a little hot water to the sauce, depending on how wet you like the sauce to be.
Now cook the pasta as per the instructions on the packet - in my case it took 10 minutes to be al dente. Drain and set aside.
The final step to the pasta sauce is to add the soy cream. Stir it in and mix well. Just keep it on the heat for about 2 minutes.
The deep red pasta sauce should turn into a creamy, almost salmon coloured sauce.
Pour the sauce over the pasta and serve.
Notes:
- Add any vegetables of your choice to the pasta sauce e.g. peppers (paprika), chillies, broccoli, etc.
- Make this a vegetarian dish by using real dairy instead of soy and adding some Parmesan cheese.
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