Golden sweet lupin pasta sauce

Ingredients for 4 servings:

• 500 g zucchini, yellow
• 500 g beef tomatoes, yellow
• 1 small onion(s), approx. 50 g
• 4 cloves garlic
• 1 chili pepper(s), mild
• 8 tbsp sweet lupin meal
• 4 tbsp olive oil
• ½ tsp turmeric powder
• 1 tbsp, heaped oregano, shredded
• 1 tsp Balsamic vinegar bianco, vegan
• 1 tsp sugar
• 1 tsp salt
• 50 ml white wine, vegan
• 1 stalk of basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

made from yellow zucchini and yellow beef tomatoes

Dice the zucchini and tomatoes (with skin) into small cubes (approx. 1 cm long). Cut the chili pepper into thin rings, removing the seeds first if desired. Set aside. Sauté the finely chopped onions in olive oil until translucent. Add the finely chopped garlic cloves and sweet lupin meal, stirring until lightly browned, then deglaze with the white wine. Add the zucchini, tomatoes, chili pepper, turmeric, oregano, sugar, salt, and balsamic vinegar to the pot and bring to a boil, stirring occasionally. Season to taste at the end of the cooking time. Pour the sauce over cooked pasta and garnish with the finely chopped basil leaves. Tip: I also think this sauce is delicious with millet or polenta. Sweet lupin contains as much protein as soy, but remains firm to the bite even after cooking.