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Whole-Wheat Pasta with Creamy Textured Soy Sauce Recipe
Whole-Wheat Pasta with Creamy Textured Soy Sauce Recipe: Healthy, filling and loaded with vegetables, this will please vegetarians and meat-eaters alike.
Course
Dinner, Lunch
Cuisine
Vegan, Vegetarian
Keyword
pasta
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
servings
Calories
615
kcal
Author
Clara Gonzalez
Ingredients
3
cups
cherry tomato
2
teaspoon
salt
divided
½
teaspoon
pepper (freshly-cracked, or ground)
divided
½
pound
textured soy
[0.23 kg]
1
quart
boiling-hot water
plus more for boiling pasta
1 ½
pound
whole-wheat pasta
[0.67 kg]
3
tablespoon
olive oil
1
large white onion
cut into strips
½
white button mushrooms
clean and sliced
2
garlic cloves
crushed
1
teaspoon
chili flakes
(optional)
1
teaspoon
oregano (dry leaves)
1
cup
soy milk
1
doz
basil leaves
chopped
Instructions
Heat oven to 200 ºC [400 ºF].
Place the tomatoes on a baking tray. Sprinkle with a pinch of salt and a pinch of pepper.
Cook in the oven for 15-20 minutes (until the skin is wrinkled and broken).
Re-hydrate the textured soy by adding boiling-hot water to it. Let it rest for 15 minutes. Set aside
Boil the pasta al dente with a teaspoon of salt added to the water. Follow the instructions in the package.
In a saucepan heat the oil over low heat. Add the onion and cook and stir until the onions become translucent.
Increase the heat to medium and add mushrooms and garlic. Cook and stir for a minute.
Remove the textured soy from the water, squeezing to release as much water as possible.
Add the textured soy to the pan and cook and stir for a minute. Add tomatoes, chili peppers and oregano. Cook and stir for two more minutes.
Add the soy milk, cook and stir until the liquid has reduced to half
Season with salt and pepper to taste. Add the basil.
Serve the pasta topped with the sauce.
Nutrition
Calories:
615
kcal
|
Carbohydrates:
102
g
|
Protein:
36
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Cholesterol:
0
mg
|
Sodium:
816
mg
|
Potassium:
488
mg
|
Fiber:
7
g
|
Sugar:
8
g
|
Vitamin A:
520
IU
|
Vitamin C:
21.5
mg
|
Calcium:
232
mg
|
Iron:
8.8
mg