Spicy lentil pasta in vegan mushroom cream sauce

Ingredients for 4 servings:

• 250 g lentil noodles
• 30 g dried porcini mushrooms or 150 g fresh mushrooms
• 20 g tomato(s), dried
• 1 onion(s)
• 2 garlic cloves
• 10 g pine nuts, optional
• a few stalks of parsley
• 1 tsp thyme
• Salt and pepper, colorful
• Oil for frying
• 1 cup of plant-based cream (Plant Cream Cuisine), soy- or oat-based, approx. 500 ml
• 1 tsp soy sauce, optional

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

gluten-free

Soak the dried mushrooms in lukewarm water for 30 minutes. Drain the water and rinse the mushrooms under running water. Lightly salt the water for the pasta and bring to a boil. Cook the pasta according to the package instructions until al dente. Sauté the pine nuts until golden brown and set aside. Finely chop the onion and sauté. Then add the two crushed garlic cloves and continue sautéing on low heat for one more minute. If using fresh mushrooms, slice them and sauté with the onions and garlic. Finely slice the sun-dried tomatoes and add them. Deglaze everything with the plant-based cream. Add the thyme, salt, mixed pepper, and pine nuts. Add the soaked mushrooms and simmer gently for 10 minutes. The mixture creates a spicy sauce. For an even spicier flavor, add a teaspoon of soy sauce to taste. Then stir in the pasta and serve with fresh, chopped parsley.