Pasta sugo d'arrosto vegana | Cremosa e saporita - Perfetta per l'inverno!

coconut milk

🥗Healthier: cashew cream

💰Cheaper: soy milk

Cashew cream adds richness while being lower in calories.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast provides similar flavor at a lower cost.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: frozen tomatoes

Frozen tomatoes can be more affordable and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is a budget-friendly alternative.

Prepare the pasta by mixing 400 g of flour, 200 ml of water, salt, and a teaspoon of turmeric. Knead the dough and let it rest.

For the sauce, sauté 1 chopped onion, 1 chopped celery stalk, and 1 chopped carrot in olive oil until soft.

Add 10 juniper berries, 2 sprigs of rosemary, 2 bay leaves, and 1 clove of garlic to the sauté. Cook for a few minutes.

Pour in 50 ml of red wine and let it reduce.

Add 10 g of sun-dried tomatoes, 40 g of dried mushrooms, and 125 g of natural seitan. Stir to combine.

Prepare the broth by dissolving 25 g of vegetable broth powder in 1.5 liters of water and add it to the sauce.

Stir in 100 ml of soy cooking cream and 10 g of cornstarch to thicken the sauce. Season with salt and pepper to taste.

Cook the pasta in boiling water until al dente, then drain and combine with the sauce.

Cooking Techniques

Spice Level:

Dietary

Allergens