Pasta Orange

Ingredients for 2 servings:

• 150 g whole wheat spaghetti, up to 200 g, depending on hunger
• 2 large carrots
• 400 ml tomatoes, pureed
• 2 m.-large shallot(s), optionally also a large onion
• 60 g soy granules
• n. B. Mixed seeds from pumpkin, sunflower and pine seeds
• 1 tbsp olive oil
• 1 tsp vegetable broth, more depending on taste and brand
• e.g. paprika powder
• e.g. chili powder
• 2 tbsp soy sauce
• n. B. Pfeffer
• n. B. Herbs of Provence
• e.g. oregano, optional
• some stalks of parsley, fresh
• e.g. lemon juice
• possibly white wine, vegan

Instructions

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

vegan pasta dish

Let the soy granules simmer with the required amount of hot water, vegetable stock, and soy sauce, then season with paprika and chili powder. Cook the spaghetti, but don’t overcook it; it should still have some bite. Drain and toss with lemon juice. Meanwhile, wash the carrots and chop them finely in a food processor. Dice the onion(s). Toast the seeds in a dry pan and set aside. Heat oil in the pan and sauté the onions and soy granules. Add the carrots and sauté briefly until they are no longer raw. Deglaze with tomato sauce and white wine and add the pasta. Season to taste. Simmer briefly. To serve, transfer to deep plates, sprinkle with seeds, and garnish with fresh parsley.