Cream Sauce Soya Mince Penne
Vegetarians often face the problem of buying vegetarian food. Most of the vegetarian food sold in
the market may contain a lot of unexpected additives in order to achieve a certain texture and
flavour. We prefer to cook our own vegetarian food and have a control over the ingredients.
This is an economical vegetarian dish, which is also environmental friendly. Soya mince
can be obtained from the process of making soya milk, so you can be absolutely
sure about what you are eating.
- 300g penne
- A pinch of sea salt
- 1 tablespoon vegetable spread
- 1 cup soya mince
- 200g mushroom, sliced
- 1 cup vegetable stock
- 1 tablespoon tamari sauce
- 1 tablespoons corn flour
- 3 tablespoons olive oil
- 1 cup sour cream
- 1 cup milk
- 1 teaspoon dried corriander leaves
- A pinch of freshly ground pepper
- A handful of fresh basil leaves, rinsed
- Cook penne with the sea salt in a pot of water following the instructions on the pack, strain, and butter it with the vegetable spread.
- Mix the soya mince, tamari sauce and corn flour with the vegetable stock. Leave for about 1 hour.
- Heat olive oil in a medium saucepan, stir in mushroom and sautee on medium heat for about 5 minutes.
- Stir in the marinated soya mince mix, cook for another 5 minutes. Stir constantly.
- Add in sour cream and milk, stir well and cook for another 5-10 minutes, or until sauce is thick.
- Sprinkle the dried corriander leaves onto the cooked penne, heat it up in a microwave if needs be.
- Pour sauce over penne, season with ground pepper and garnish with basil leaves.
- You can of course, replace penne with any other type of pasta.
- To make a vegan alternative, substitute sour cream and milk with soya yoghurt and soya milk respectively.
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