Pasta in vegan vegetable cream sauce

Ingredients for 4 servings:

• 500 g pasta, vegan
• 4 cups soy cream (Soy Cream Cuisine), possibly light
• 1 bell pepper(s)
• 1 carrot(s)
• 1 zucchini
• 1 onion(s)
• e.g. mushrooms
• 1 tube(s) Tomato paste
• e.g. salt and pepper or cayenne pepper
• e.g. basil, dried
• 1 garlic clove(s)
• 1 tsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan and simple

Chop the vegetables coarsely or finely, depending on your preference. Cook the noodles according to the package instructions. Heat the oil in a deep pan and sauté the onions and carrots. About 5 minutes later, add the remaining vegetables (except the mushrooms) to the pan and cook for about 7-8 minutes over medium heat. If you prefer your vegetables al dente, cook them for a shorter time. Now add the mushrooms and cook for another 3-4 minutes, stirring occasionally. Add the soy cream and tomato paste. You’ll need to adjust the tomato paste to taste, depending on how tomatoey you’d like the sauce. I used about half a tube for half the recipe. The same applies to the spices; you can, of course, season the sauce to your liking. I use cayenne pepper, salt, and basil, and sometimes some chili flakes, too. Finally, press the garlic clove into the sauce. You can now simmer the sauce until it’s creamy enough for you.