A delicious vegetarian pasta experience with complete proteins sourced from plants. Comfort food at its best.
Ingredients
1 tbsp vegetable oil
3 tbsp butter
4 cloves garlic
1 large onion
2/3 cups chopped celery
2/3 cups chopped carrot
0.5 cup soy granules
salt
black pepper
1 cup whole milk
nutmeg
1 cup dry white wine
15 oz canned diced tomatoes
1 lb pasta
1tsp soy sauce
Preparation
Sautee the diced onion in the fats. When translucent, add finely diced carrots and celery. Sautee until softened.
Add the crushed garlic and the rehydrated soy. Season with nutmeg, black pepper, oregano, Italian seasoning, and salt. Add the milk and simmer for 20 minutes.
Add the the wine and allow it also to evaporate completely.
Add the tomatoes and mix well. Simmer for as long as you have time, up to 3-4 hours, with a slow and low simmer. Add little bits of water as needed, but evaporate to a thick sauce before you finish.
Serve with noodles tossed with butter. Shred Parmesan on top.
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