Vegan pasta alla genovese
Pasta alla genovese is a specialty of Neapolitan cuisine. Here is the recipe to prepare this dish, but vegan.
Difficulty:
Low
Preparation time:
5 minutes + 20 minutes of soaking
Cooking time:
35 minutes
Cost:
Average
Ingredients for two people
- 150 grams of pasta (it is better to use short pasta such as ziti and penne)
- 300 grams of soya TVP granules
- 60 grams of onion (about ½)
- 120 grams of carrot (about 1)
- 70 grams of celery (about ⅛)
- 2 tbsp of olive oil
- 1 tbsp of salt
- A pinch of pepper
- 2 sprigs of rosemary
Preparation
Let soak the soya mince for twenty minutes. In the meantime, slice the onion, the carrot, and the celery. Cook them in a pan with olive oil. When the soy is ready, add it to the pan, along with its soaking water, salt, pepper, and rosemary. Let it cook at low heat for at least half an hour. Meanwhile, cook the pasta. When it is “al dente”, add it to the sauce and serve warm.
Pasta alla genovese can be kept in the fridge for two days.
