John Myers
Ingredients for 3 servings:
- 1 pack of spaghetti or other pasta
- 1 large onion(s), red
- 1 clove(s) garlic
- 1 pack of smoked tofu
- 150 g mushrooms
- 1 can peas
- 1 cube of vegetable stock, crumbled
- 200 ml water
- 1 pack of plant-based cream (Plant Cream Cuisine)
- 1 dash of olive oil, for frying
- pepper
- nutmeg
- Sugar
- Paprika powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
very juicy pasta dish, vegan, quick and easy
Cook the spaghetti until al dente. In the meantime, dice the onion and tofu, and finely chop the garlic. Clean and slice the mushrooms. If you’re using canned mushrooms, you can of course use the pre-sliced ones if you want to speed things up. Drain the peas and rinse them briefly. When the pasta is done, drain them too. Sauté everything in the empty pot, then deglaze with the water. Add the stock cube and plant-based cream, season, and let everything simmer for a bit longer. It’s also delicious if you put everything in a casserole dish and top it with yeast-based glaze or something similar.
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