Cooking time: 15 mins| 4 servings
Ingredients:
- 4 portions of optional pasta
- 1 pack of vegan pieces
- 1 yellow onion
- 2 cloves of garlic
- 100 g sun dried tomatoes in oil
- 2-3 tbsp of the oil from the sun dried tomatoes
- 400 ml plant-based single cream
- 1/2 vegetable stock
- 1 tsp soy sauce for colour
- 150 ml pasta water
- 150 g vegan creme cheese
- Salt & pepper
- Vegan parmesan to serve (optional)
Instructions:
- Prepare the pasta water.
- Fry the pieces with oil, salt and pepper until golden brown.
- Finely chop the onion and garlic and add to the pieces. Fry together until the onion is soft.
- Chop up the sun dried tomatoes into smaller pieces (not too small) and add to the pan along with the oil. Fry for a couple of minutes.
- Boil the pasta fpr about 5 mins, not until done.
- Add cream, vegetable stock and soy sauce to the pan and simmer for a few minutes.
- Add the pasta to the sauce along with some of the pasta water. Simmer until the pasta is al dente and creamy. Season with salt and pepper.
- Add the creme cheese when it is done. Serve with vegan parmesan.