The pasta sauce with vegetables is a tasty vegetable dish
and lightweight, ideal for those who must follow a low calorie diet.
Among the ingredients used to make this recipe is found in
tofu sauce and soy, an excellent source of protein, vitamins, iron, calcium and
other important minerals, with the advantage that they have very few calories.
Ingredients for Pasta with vegetables
- 350 g of pasta
- 50 grams of soy cheese
- 50 g of soy
- 1/2 cup dry white wine
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 zucchini
- 2 large ripe tomatoes
- 1 sprig rosemary chopped clean and
- extra virgin olive oil
- salt and pepper
Preparation of Pasta with vegetables
First, it is necessary to soften the soybeans out for at
least 30 minutes. Wash and dry all vegetables. Peel tomatoes, and after a brief
immersion in boiling water, cut them in half, making sure to remove the seeds
and excess water.
Reducing the meat into small pieces. Mark the carrot and
zucchini. Peel the carrots and onion. Remove the base and side of the filament,
where appropriate, of celery. Cut vegetables into cubes.
Let soften diced vegetables except tomatoes in a pan with 2
tablespoons oil for about 5 minutes, stirring occasionally. Adding soybeans and
drain during 2 minutes. Put together with the wine and let evaporate.
Add the tofu and tomato paste. Adjust salt, season with
plenty of freshly ground pepper and rosemary. Continue cooking for about 35
minutes over low heat, adding, if necessary, a few tablespoons of hot water or
vegetable stock.
Meanwhile, the sauce is cooking, boil the pasta in the pan
in plenty of boiling salted water for as long as on the container. Drain the
pasta and pour into the pan with the sauce.