Chinese Style Bolognese Pasta with Umami Sauce
Ingredients
- 200g uncooked spaghetti or other pasta of choice
- 2 cloves garlic, minced
- 1 small onion, diced
- Chopped leeks, plus more for garnishing (optional)
- 1 small red bell pepper, diced (optional)
- 2 tbsp sesame oil
- Pinch of salt, or to taste
- 1 cup rehydrated TVP (can be subbed with cooked lentils or minced mushrooms)
- Sesame seeds, for topping
Sauce
- 1/4 cup soy sauce
- 1 cup water
- 1 1/2 tbsp hoisin sauce
- 3 tbsp sugar, adjust according to desired sweetness
- 1 tbsp sesame oil
- 2 tsp sriracha, adjust according to desired spice (optional)
- 1/4 tsp pepper
- 1 tbsp cornstarch + 2 tbsp room temp. water, mixed into a slurry
Preparation
Rehydrate TVP by soaking 1/2 cup dried TVP in hot water for at least 10 minutes, then squeeze out excess liquid. (Skip if using substitutes.)
Mix all the sauce ingredients in a bowl, except the cornstarch slurry. Adjust seasoning depending on desired taste and set aside.
Heat a pot with water and cook pasta until chewy or al dente.
While pasta is cooking, heat a pan with 2 tbsp sesame oil. Once hot, sauté the onion and leeks (if using), then add garlic and bell peppers (if using) until tender.
Add the TVP or substitute and sauté for 2-3 minutes.
Pour in the sauce and leave to simmer over medium heat.
Once the sauce boils, add the cornstarch slurry and mix continuously until the sauce starts to thicken.
Add the spaghetti and cook until it has absorbed some of the sauce. Season with a pinch of salt or more as needed.
Turn off heat, top with leeks and sesame seeds if desired, and enjoy while hot.
