Linguine with soy cream and porcini mushrooms

Ingredients (for 2 servings):

160 g linguine (preferably wholemeal)

15 g dried porcini mushrooms

200 g vegetable soy cream for cooking (sugar-free)

1 small onion, chopped

1 clove garlic, crushed

1 tbsp olive oil

1/2 tsp thyme or fresh sage

Salt and pepper

(Optional) 1 tbsp nutritional yeast for a "cheesy" flavor

Execution instructions:

1. Soak the porcini mushrooms in 100 ml of hot water for 10–15 minutes. Reserve the liquid and chop the mushrooms.

   
   

2. Boil the linguine in salted water until al dente.

   
   

3. Sauté the onion and garlic in a non-stick pan with the olive oil for 2–3 minutes.

   
   

4. Add the porcini mushrooms and sauté for another 2–3 minutes.

   
   

5. Pour in the soaking liquid (strained) and let it simmer until reduced by half.

   
   

6. Add the soy cream, thyme, salt and pepper. Let it boil until it thickens.

   
   

7. Drain the pasta and add it to the pan. Stir well to distribute the sauce throughout.

   
   

8. Serve with a little nutritional yeast or freshly ground pepper.

Performance & Weight:

2 servings

Weight per serving (cooked): ~ 360 g

Nutritional Analysis (per 1 serving ~ 360 g):