Two easy homemade recipes, pasta lovers!

Spaghetti with Vegetable Cream and Soy Cream
Ingredients:

• 300 gr. spaghetti
• 300 gr. vegetable bacon
• 150 gr. grated vegan cheese
• Ground black pepper
• 100 ml. vegetable cream
• Salt (to taste)
• Nutmeg (to taste)

1. We put a large casserole on the fire. Chop the vegetable bacon into small cubes and add them to it. Let it cook over high heat while we prepare the rest of the ingredients.
2. We put a saucepan on the fire and add water. We cook the pasta according to the manufacturer’s instructions so that it is just al dente. Add a little salt and ground black pepper to the water.
3. We mix the vegetable cream and the grated vegan cheese in a container.
4. We drain the pasta from the spaghetti with the milk and add it to the casserole with the vegetable bacon. Mix and cook over lower heat.
5. In a saucepan, add the cheese and milk mixture. We heat over low heat while we continue beating with the rods; once it is well mixed, pour it over the pasta.
6. Mix then ingredients spaghetti milk, cover and let stand for a few minutes then serve immediately.

Vegan Lasagna with Zucchini, Spinach and Vegetable Meat with Sojade Cream
Ingredients:

• 1 box of lasagna pasta
• 1.5 bottle of tomato sauce
• 3 garlic cloves, minced
• 1 sweet onion, minced
• 2 small zucchini, chopped
• 1 cup mushrooms, sliced
• 1 large red bell pepper, chopped
• 1 large bunch of spinach
• 1 glass of vegetable meat Sojasun
• Vegetable cream (300 cl)
• Vegan cheese spread (to taste)
• Grated vegan cheese (as much as desired)

1. Preheat the oven to 200 degrees. In a large skillet, sauté the onion and garlic over medium-low heat for 5 minutes. Now add in the rest of the veggies and sauté for another 10-15 minutes. * Season well with salt and black pepper.
2. Meanwhile, boil lasagna noodles for 8 minutes, drain and rinse immediately with cold water.
3. Mix the Sojade vegetable cream with the vegan cheese spread in a bowl.
4. Add 1 cup of tomato sauce to the bottom of your plate or casserole. Add a layer of pasta, half of the cream and cheese sauce, half of the vegetables, plus tomato sauce, another layer of pasta, the minced vegetable meat, the rest of the cream and cheese sauce, the rest of the vegetables, more tomato sauce and finally a pinch of grated cheese.
5. Cover with aluminum foil and prick with a fork a few times. Bake at 180 ° C for 40-45 minutes and then remove the aluminum foil and leave to brown with the oven off. Keep an eye on carefully so as not to burn the edges. Remove and serve. It will keep in the fridge for at least 3-4 days.