Shepherd’s pasta, in Italian pasta alla pastora, is a recipe rich in taste and nutrients typical of South Tirol, a region in the very north of Italy nestled between the mountains. This dish, perfect to face the first days of autumns, is yummy and rustic, prepared with genuine and simple ingredients offered by woods and gardens such as tomatoes, powerful source of lycopene, an antioxidant, peas and mushrooms, rich in fibers, purifying and able to support the immune system and the heart. The recipe that we propose today is a vegan version, in fact, the original one is prepared also with bacon, that we have preferred not to use.
320 grams of whole wheat short pasta
200 grams of fresh mushrooms (champignon, shiitake or pleurotus)
200 grams of cooked peas
400 grams of crushed tomatoes
100 grams of soy cooking cream
1 bunch of parsley
Extra virgin olive oil
Clean the mushrooms with a damp cloth and cut them into slices. Slice also the onion and sauté it in a frying pan with a tablespoon of extra virgin olive oil and two tablespoons of water. Add the mushrooms and let them cook for 5 minutes on a moderate heat. Add also the peas and the crushed tomatoes and cook for 15 minutes. Pour finally the soy cooking cream and cook for other 5 minutes on a low heat. In another pot cook the pasta in abundant salt water and drain it al dente. Season the pasta with the sauce. Complete the dish with ground black pepper and chopped parsley, serve!