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Vegan Protein Mushroom Penne Au Four

Vegan Protein Penne au Four

  • Preparation time: 70 minutes
  • Cooking: 20 minutes
  • Total duration: 90 minutes

Today, we are proposing you a recipe with our high-protein Penne with Alver Golden Bean, our protein isolate from mung beans. The mung bean is a legume that has many benefits for the body. Rich in fiber, complex carbohydrates and antioxidants, the mung bean helps to control diabetes, to reduce the risk of cardiovascular diseases and to better regulate body weight. Mung beans also contain important minerals such as iron, zinc, copper and potassium.

Our pasta is made in Switzerland from durum wheat flour, water, mung beans and Golden Chlorella. One package contains 20% protein, zinc, vitamin B1 and B2.

Alver Vegan Protein Penne Mung Bean Golden Chlorella

You can prepare this dish in advance and be sure you get a hearty, healthy dinner! Top with vegan cheese!

Ingredients

  • 500g Penne Golden Bean

For the sauce

  • 1 onion
  • 1 clove of garlic, crushed
  • 1 tablespoon olive oil
  • 500g minced button mushrooms
  • 1 tablespoon soy sauce
  • ½ cup tomato puree
  • 425 g lentils or mung beans
  • 2 cans of sliced ​​tomatoes
  • 1 tablespoon brown sugar
  • Salt and pepper

Cashew cream

  • 1 cup raw cashews
  • ½ lemon, squeezed for juice
  • ½ cup of water
  • ½ teaspoon salt

White sauce

  • 3 tablespoons vegetable butter
  • 2 tablespoons flour
  • 1 can of coconut milk
  • 1/3 cup vegetable broth
  • 1 teaspoon of pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Golden Bean powder
  • ¼ cup nutritional yeast
  • Salt

Preparation

Bring water to a boil in a saucepan and cook the pasta. Once the pasta is cooked, drain it and set it aside, covering it. Preheat the oven to 220 °C.

Sauce

  • In a casserole dish, add the onion, garlic and olive oil
  • Add the sliced ​​mushrooms and soy sauce
  • Cover the casserole dish and cook the mushrooms for 1 minute
  • Remove cover and cook until the mushroom water evaporates gently
  • Add the tomato puree and legumes
  • Add the can of crushed tomatoes
  • Let simmer
  • Add the sugar, the teaspoon of Golden Bean, the salt and pepper according to your preferences

Cashew cream

Add the cashews, lemon juice, and water in a blender. Mix until you get a smooth paste. Add the cashew cream to your sauce, then mix it with the pasta.

White sauce 

  • Heat your margarine in a pan
  • As soon as it sizzles, pour in the flour and stir quickly
  • Pour coconut milk in and whisk to remove lumps
  • Stir with a wooden spoon until boiling
  • Once brought to a boil, stir another 4 minutes until thickened
  • Remove from heat, add pepper, mustard, baking powder and salt
  • Put the pasta in a large baking dish
  • Pour the white sauce over the pasta
  • Bake in the oven for 20 minutes

Here is an excellent dish that can be prepared ahead of time and baked ready for when you are ready to eat. Any leftovers from this are also great to eat the next day.