Truffle Pasta with Soya Meat and Porcini Mushrooms
Luxurious restaurant-style vegan truffle pasta that you can make at home in less then 30 minutes!
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Main course
- Cuisine: Italian, Vegan
Ingredients
Scale
- 200g short pasta
- 40g soya strips, curls or cutlets (TVP)
- 1/2 C finely chopped porcini mushrooms (fresh or frozen)
- 1 garlic clove, minced
- good splash of red wine (about 3 tbsp)
- 2–3 tbsp soy sauce
- 1 tsp truffle oil
- touch of aged balsamic vinegar (optional)
- freshly ground black pepper to taste
- olive oil for cooking
Instructions
- Bring a pot with water to a boil and cook soya meat for 7-10 minutes. Drain, rinse and squeeze the water out. I used soya cutlets that I cut later into strips.
- Now start cooking your pasta.
- At the same time heat olive oil in a large skillet over medium heat. Fry soya strips for few minutes until golden brown. Add wine and stir until it evaporates.
- Throw in garlic and porcini mushrooms. Cook everything for a minute and then add soy sauce, truffle oil, touch of balsamic vinegar and black pepper. Stir for another minute until soya meat absorbs all the sauce. Give it a taste now and add more soy sauce if needed.
- Finally mix in pasta, switch off the heat and serve with extra cracked black pepper on top.
Nutrition
- Calories: 563
- Sugar: 6.5g
- Sodium: 994mg
- Fat: 12.9g
- Saturated Fat: 1.3g
- Carbohydrates: 79.3g
- Fiber: 10.5g
- Protein: 30.9g
- Cholesterol: 0mg