Soy pasta in red sauce

Soy Pasta in Red Sauce

Who hasn't felt the need for a quick, tasty, and healthy meal? This soy pasta recipe in red sauce is perfect for fasting days, but also for anyone wanting to try something new and delicious. I fondly remember the moments spent in my mother's kitchen, when the aroma of sautéed onions and fresh tomatoes filled the air, and I eagerly awaited to taste the delights she prepared with love. This simple and quick recipe will bring the same joy to your table.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4

Ingredients:
- 1 pack of soy granules (approx. 200 g, but you can also use cubes, as I did)
- 300 g spaghetti (you can choose your preferred shape)
- 1 large onion
- 1 bell pepper (preferably red or yellow for extra color)
- 1 large tomato
- A pinch of sweet paprika
- 1 bay leaf
- Thyme and oregano (to taste)
- 6 tablespoons of tomato paste
- Oil for sautéing
- Salt (to taste)

Nutritional benefits:
This soy pasta recipe is not only delicious but also packed with nutrients. Soy is an excellent source of plant-based protein, making it a perfect alternative for those looking to reduce meat consumption. Additionally, whole wheat pasta (if you opt for it) provides fiber, essential for healthy digestion.

Step by step:

1. Boiling the pasta and soy: Start by placing a large pot of water on the heat. Add a tablespoon of oil and a little salt. When the water begins to boil, add the pasta and soy in separate water, according to the package instructions. Make sure to respect the cooking times so the pasta doesn't become too soft.

2. Preparing the sauce: In the meantime, wash and chop the onion into small pieces, the bell pepper into cubes, and the tomato into slices. In a large skillet, add a little oil and heat it. When the oil is hot, add the onion and sauté until it becomes translucent.

3. Adding the vegetables: Once the onion is sautéed, add the sweet paprika and bell pepper. Mix well and let the vegetables soften. Then, add the chopped tomato and let it cook for a few minutes until it becomes soft.

4. Including the soy: Once the vegetables are cooked, add the drained soy and bay leaf. Mix well to combine all the ingredients.

5. Seasoning the sauce: Now is the time to add the tomato paste. I prefer to add about 6 tablespoons, but you can adjust the amount according to your taste. Season with salt and let the sauce simmer on low heat for 2 minutes.

6. Finalizing the dish: In the last moments, add oregano and thyme, but make sure you have turned off the heat before doing this. High heat can diminish the intensity of these delicious spices.

7. Assembling the dish: Once the pasta is cooked, drain it and rinse it under cold water to prevent sticking. Place the pasta on a plate and add the soy sauce on top. Gently mix to combine flavors.

8. Serving: This dish can be enjoyed simply, but if you want to give it a special touch, try adding a little ketchup for a sweet and sour taste. If you are not fasting, sprinkle some grated parmesan on top for added flavor.

Possible variations:
- You can add extra vegetables like zucchini, carrots, or mushrooms to make the dish richer in nutrients.
- If you want a spicier sauce, try adding some chili flakes.

Frequently asked questions:
- Can I use other types of pasta? Absolutely! Any type of pasta works well, from fettuccine to penne.
- What is the optimal cooking time for soy? Usually, 10-15 minutes are sufficient, but check the package instructions.
- What drinks pair well with this dish? Fresh lemonade or iced tea are perfect to complement the meal.

I hope you will try this soy pasta recipe in red sauce and that it will become a beloved dish in your kitchen, just as it is for me! Cooking is an art form, and every recipe carries a unique story. Enjoy every moment in the kitchen and don't forget to experiment with ingredients and flavors!