Servings:
4
Prep time:
35
Cooking time:
45
INGREDIENTS
- - 20 paccheri pasta
- - 200 g pumpkin
- -100 g raw pleurotes mushrooms
- -100 g cauliflower
- - 100 g dehydrated soy granular
- - 50 g pre-cooked corn flour for polenta
- - 4 boiled chestnuts
- -2 carrots
- - 2 stalks of celery
- - 1 piece of leek
- -200 ml soy milk
INSTRUCTIONS
- Rehydrate the soy granular in cold water for 15 minutes. Afterwards, boil it in salted water for other 15 minutes.
- Finely chop a celery stick, a peeled carrot and the leek, then toast them with no oil. After a few minutes, add the soy granular and sauté again, simmer with wine until reduced, then add half of the oil, soy sauce and a pinch of nutmeg. Cook the sauce for at least 30 minutes on a low heat, adding some water if necessary; in the end, the mixture should be pretty dried.
- Cut the other celery stick, the other carrot, the cauliflower, the pumpkin, the mushrooms and the chestnuts into cubes. Put them all in a pan and cook them for a few minutes, then add salt, pepper, the rest of the oil and keep cooking for other 3-4 minutes. Meanwhile, blend the soy milk until it gets frothy, pour it in the pan with the veggies to make a creamy mixture, remove it from the heat when it’s done.
- Boil the paccheri in salted water, strain them al dente and let them rapidly cool in cold water.
- Fill the paccheri with the sauce. Then pour the creamy mixture (if you want, you can keep some of it to decorate in the end) in a cooking tray and put the filled paccheri on, sprinkle with some pepper and corn flour. Cook for 5-6 minutes at 200 °C on a grill mode. Decorate as you like and serve immediately.
