Vegan scampi with pasta and avocado cream

Ingredients for 4 servings:

• 250 g penne, vegan
• salt water
• 1 pack of scampi, vegan
• 1 handful of arugula
• 250 g cherry tomatoes
• 2 cloves garlic
• salt and pepper
• 2 avocados
• 100 ml soy milk (soy drink)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 30 minutes

vegan

Cook the penne in salted water. Add the vegan scampi to boiling water for 10 minutes. Meanwhile, finely chop the garlic cloves and quarter the cherry tomatoes. Add sunflower oil to the pan over medium heat, then add the garlic. After about 2 minutes, add the scampi and tomatoes and fry. Season with salt and pepper to taste. After 6-7 minutes, they’re ready. Cut the avocados into small pieces and place in a mug. Then puree, slowly adding the soy milk. Season with salt and pepper to taste. Mix the pasta with the avocado sauce. To serve, divide the pasta between plates, then top with the scampi and tomatoes, and scatter the washed arugula leaves on top.