This past year I have incorporated new foods into my diet, which I had not been curious about until now. Some have already made a hole in my pantry, others I consume them on time. One of the last I've experimented with has been the soybeans.
I found this recipe for spaghetti with soy sauce so appealing that I couldn't resist. Soy is a very nutritious legume with a significant amount of complete proteins; reasons are not lacking to prove it. Cooking it is relatively simple and fast, as is preparing this sauce that can be served as vegan side of many more dishes.
Spaghetti with vegan soy sauce
These spaghetti with vegan soy sauce are very complete and nutritious. They are also quick to do; ready in 25 minutes.
Author Maria
Recipe type: Hair
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 170 g. spaghetti
- 50 g. soybeans
- 2 tablespoons olive oil
- ½ medium red onion
- 1 garlic clove
- 2 cayenne chillies
- 1 small carrot
- ½ red pepper
- ½ medium zucchini
- 2 tablespoons of tomato paste
- 5 tablespoons of water
- 2 tablespoons soy sauce
- Parsley
- Sal Island
- Pepper
Preparation
- In a small casserole we cook the soybeans with water and a pinch of salt. To do this, bring to a boil and then, off the fire, let the casserole rest well covered for 10 minutes.
- Meanwhile, we heat the water for the pasta and we prepare the vegetables. Chop the onion, garlic, carrot and zucchini into small cubes. Sauté the whole vegetables in a large skillet with 2 tablespoons of oil for approximately 8 minutes, until they are tender.
- When the pasta water starts to boil, add a pinch of salt and the pasta. We cook following the manufacturer's instructions.
- Add the tomato to the pan with the vegetables and the drained pasta. We mix well.
- Then drain the soybeans to also add to the pan. Mix well and cook 3-4 minutes.
- Finally, we add the soy sauce and stir well. Sprinkle with chopped parsley and a little pepper and serve.