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1
Cook your pasta in a large pot of well-salted water until tender. (use directipns n the back for exact timing.)
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2
Cut your zucchini in little pieces
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3
Do the same with the carrot,
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4
And the onions.
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5
Heat the olive oil in a firm thick cooking pan,
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6
And add the onions, and stir on medium heat.
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7
Meanwhile, mince the garlic, and add to the onion
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8
Cook for about 5 minutes, but be carefull it doesn't burn. Lower your heat when needed.
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9
Add the vegetables and stirfry for another 10 minutes, or until tender.
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10
Than add the vegetable cubes and the frito, stir well.
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11
Add the soy meat and all the herbs.
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12
Pour in the cans of diced tomatoes, the wine and the bay leaves.
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13
Stir in 1 or 2 tbsp of Agave syrop.
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14
Cover the pot and simmer for at least 30 minutes on low heat.
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15
In the meantime: cook your pasta in a large pot of well-salted water until tender. (use directions on the back of the pack for exact timing.)
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16
Make sure to take out the bay leaves and fresh thyme sprigs.
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17
Add salt and pepper to taste to your sauce.
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18
Coarsely cut the fresh basil, and add to the sauce.
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19
Mix the sauce with a hand-blender, but make sure to keep enough structure.
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20
Serve directly, and add some parmesan cheese on top, if you like and sprinkle some coarse chilie flakes over it. (I just love them!)
