Truffle Pasta with Soya Meat and Porcini Mushrooms

Anastasia

4 years ago

I made this truffle pasta spontaneously and was very surprised how luxurious it turned out! This is a perfect example why I always keep tiny bottle of white truffle oil in my pantry and bag of frozen porcini mushrooms in a freezer.

So now I can prepare a restaurant style dish at home anytime I want and it takes less than 30 minutes to make. I suggest to use high quality medium-bodied red wine which will go well with your pasta. Even though you need just a splash of it, red wine gives your “meat” special sophisticated flavor and it can easily spoil the entire dish if you go for cheap cooking wine.

Go ahead and treat yourself!

Bring a pot with water to a boil and cook soya meat for 7-10 minutes. Drain, rinse and squeeze the water out. I used soya cutlets that I cut later into strips.

Now start cooking your pasta.

At the same time heat olive oil in a large skillet over medium heat. Fry soya strips for few minutes until golden brown. Add wine and stir until it evaporates.

Throw in garlic and porcini mushrooms. Cook everything for a minute and then add soy sauce, truffle oil, touch of balsamic vinegar and black pepper. Stir for another minute until soya meat absorbs all the sauce. Give it a taste now and add more soy sauce if needed.

Finally mix in pasta, switch off the heat and serve with extra cracked black pepper on top.

Truffle Pasta with Soya Meat and Porcini Mushrooms

Luxurious restaurant-style vegan truffle pasta that you can make at home in less then 30 minutes!

Author: Anastasia
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 minutes
Yield: 2
Category: Main course
Cuisine: Italian, Vegan

Ingredients

200g short pasta
40g soya strips, curls or cutlets (TVP)
1/2 C finely chopped porcini mushrooms (fresh or frozen)
1 garlic clove, minced
good splash of red wine (about 3 tbsp)
2-3 tbsp soy sauce
1 tsp truffle oil
touch of aged balsamic vinegar (optional)
freshly ground black pepper to taste
olive oil for cooking

Instructions

Bring a pot with water to a boil and cook soya meat for 7-10 minutes. Drain, rinse and squeeze the water out. I used soya cutlets that I cut later into strips.
Now start cooking your pasta.
At the same time heat olive oil in a large skillet over medium heat. Fry soya strips for few minutes until golden brown. Add wine and stir until it evaporates.
Throw in garlic and porcini mushrooms. Cook everything for a minute and then add soy sauce, truffle oil, touch of balsamic vinegar and black pepper. Stir for another minute until soya meat absorbs all the sauce. Give it a taste now and add more soy sauce if needed.
Finally mix in pasta, switch off the heat and serve with extra cracked black pepper on top.