Pasta in Creamy Mushroom Sauce with Soy Curls

Pasta in Creamy Mushroom Sauce with Soy Curls

A rich and satisfying pasta dish featuring tender soy curls and mushrooms in a velvety cream sauce. This gluten-free and vegan take on a classic comfort food combines the hearty texture of soy curls with earthy mushrooms and silky cream sauce. Perfect for those cozy dinner nights when you're craving something substantial and comforting!
If your sauce gets too thick, pasta water is your friend - the starch helps keep everything creamy.Save some of the soy curl broth - it's full of flavor and great for adding to the sauce if needed.

Instructions

  1. Start by preparing your soy strips. Place them in a pot with the vegetable broth and bring to a simmer.
  2. Cook for about 30 minutes, or until they're completely tender when squeezed. They should easily break apart.
  3. Drain the soy curls well, but save the broth - we might use some later for extra flavor!
  4. Heat 1 tablespoon olive oil in a large pan and fry the drained soy curls until they get some crispy edges. Set aside.
  5. Finely chop your onion and garlic.
  6. Clean your mushrooms (just brush them or wipe with a damp paper towel - don't wash them!) and slice them evenly.
  7. Bring a large pot of salted water to boil for your pasta.
  8. In a large pan, heat 2 tablespoons olive oil over medium heat.
  9. Add the chopped onions and a pinch of salt. Sauté until the onions become translucent, about 5 minutes.
  10. Add the mushrooms to the pan. Don't stir too often - let them release their moisture and get some color.
  11. While the mushrooms cook, add your pasta to the boiling water and cook according to package instructions.
  12. Once the mushrooms have reduced in size and started to brown, add the minced garlic.
  13. Pour in the vegan cooking cream, garlic powder, onion powder, mustard, and tomato paste and stir well. Let it heat through but don't let it boil.
  14. If the sauce seems too thick, add a splash of the reserved soy curl broth.

Assembly Instructions

  1. When the pasta is al dente, drain it, reserving a cup of pasta water.
  2. Add the cooked pasta to your mushroom sauce.
  3. Stir in the crispy soy curls.
  4. Finely chop the fresh parsley and add most of it to the pan, saving some for garnish.
  5. If needed, add a splash of pasta water to reach your desired sauce consistency.
  6. Taste and adjust seasoning with salt if needed.
  7. Serve hot, garnished with the remaining fresh parsley.
  8. For extra richness, drizzle with a touch of good olive oil.
  9. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  10. When reheating, add a splash of plant milk or water as the sauce will thicken when stored.

Notes

  • If your sauce gets too thick, pasta water is your friend - the starch helps keep everything creamy.
  • Save some of the soy curl broth - it's full of flavor and great for adding to the sauce if needed.

Nutrition Facts

4 Servings per container
Serving Size 1 servings (300 g)
Amount per serving
Calories 550
% Daily Value
Total Fat 25 g
32%
Saturated Fat 3 g
15%
Cholesterol 0 mg
0%
Sodium 600 mg
26%
Total Carbohydrate 60 g
22%
Dietary Fiber 8 g
32%
Total Sugars 4 g
8%
Protein 20 g
40%
Vitamin D 0 mcg
0%
Calcium 200 mg
15%
Iron 4 mg
22%
Potassium 800 mg
23%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically