Fusilli with soy

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  • Mass fusilli tricolor (or another to taste): taste.
  • Soy thick: 1 Cup
  • Leek: 1/2
  • Large carrot: 1 (or 2 small)
  • Pulp, tomato: taste.
  • Bay leaf: 1
  • Oregano: taste.
  • Olive oil: taste.
  • Onion: 1
  • Lemon: 1/2
  • Rod rosemary: 1
  • Piri-piri: 1 Teaspoon
  • Salt: taste.


Cut leek into thin rings. Peel the carrot and cut it into small cubes. Put the soy in a bowl and cover with water. Season the water with salt, bay leaf, oregano, lemon juice and rosemary. Let it sit for about 30 minutes. Cut the onion in rings and light the stove to brown in olive oil. Add the leeks, the piri-piri, and a pinch of salt. Stir always. Add a bit of pulp, tomato paste and stir well. Add the soy drained and carrots, stir and then cover it with water. Let cook about 20 to 30 minutes or until the soy be cooked. Grind the spices. (Along the firing, in which case it is necessary, add more water, or if in the end you have a lot of sauce, undo a bit of corn starch and add to the sauce until it thickens a little) to Bake the batter in the pan to the part, and in the end serve with the soy above.

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