Paraguayan Tomato Pasta (Tallarín Paraguayo)
A quick vegan version of this classic Paraguayan style tomato pasta dish. Tempeh and mushrooms in a rich umami tomato sauce with linguine pasta.
Ingredients
- 4 tablespoons olive oil
- 25 g dried porcini mushrooms
- 150 g shiitake mushrooms
- 250 g tempeh
- 2 medium onions
- 1 large carrot
- 4 clove garlic
- 1 red bell pepper
- 2 tablespoons tomato purée
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 400 g tinned crushed tomatoes
- 200 ml vegetable stock
- 1 tablespoon extra virgin olive oil
- 300 g linguine
Instructions
- Place the porcini mushrooms in a bowl then pour over 100ml of boiling water. Set them aside to soak for at least 10 minutes while you prepare the dish.
- Cut the shiitake and tempeh into bite-sized chunks.
- Place the oil in a large pan over medium heat. Once hot add the tempeh and shiitake mushrooms. Sauté until the tempeh is golden all over, stirring regularly. This will take around 6 minutes.
- Add the onions and carrots and sauté until the onions are soft and translucent, around 4 minutes.
- Remove the porcini from the soaking liquid, reserving the liquid for later. Cut the porcini into small pieces.
- Add the minced garlic, diced red bell pepper and chopped porcini. Stir everything together and continue to sauté for 2 minutes.
- Now add the sweet paprika, ground cumin and dried oregano. Sauté for 30 seconds.
- Make a well in the middle of the pan and add the tomato puree. Cook it out for 30 seconds in the well then mix into the rest of the ingredients and continue to sauté everything for a further 2 minutes.
- Add the crushed tomatoes, vegetable stock and the porcini soaking liquid. When pouring in the porcini liquid make sure not to add any sediment that might have sunk to the bottom of the liquid.
- Stir everything together then bring to a boil. Reduce the heat to a gentle simmer then cover the pan. Continue to simmer for 10 minutes.
- While the sauce is simmering, cook the linguine according to the packet instructions. Drain the linguine once cooked then add it to a bowl and mix through the extra virgin olive oil to stop it from sticking.
- Once the pasta is cooked and the sauce has been simmering for around 10 minutes add the pasta to the sauce and mix together until all the pasta is coated in sauce.
- Serve the vegan Tallarín Paraguayo with some extra sauce on top and garnish with fresh parsley.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!