Recipe Clock

1 hour 30 mins

Recipe Serves Plates

4-6 pax

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Made with:

Nutrisoy Fresh Soya Milk No Sugar Added


  1. 500g dry short pasta of choice (penne, fusilli or macaroni work well. 85g dry pasta per person)
  2. 4 carrots, peeled
  3. 2 yellow zucchini
  4. 4 cloves garlic, peeled
  5. 2 red onions, rough chopped
  6. 4 tbsp cooking oil
  7. 500ml Nutrisoy Fresh Soya Milk No Sugar Added
  8. Salt and pepper for seasoning


  1. 200g curly kale leaves (remove stems)
  2. 3 packs buna-shimeji mushrooms
  3. 4 tbsp cooking oil
  4. Salt and pepper for seasoning

Note: Nutrisoy Fresh Soya Milk is available in regular, reduced sugar and no sugar added, you may select according to your preference.

Key Equipment needed

  1. 2 pots, medium sized
  2. Stick blender or jug blender
  3. Oven, preheated to 180C


  1. Make your pasta sauce. Rough chop carrot, onion and zucchini into 1” pieces, then toss well with 4 tbsp cooking oil. Season well with salt and pepper. Place on a lined tray and roast in pre-heated oven at 180C for 45 minutes. Vegetables should be fragrant, sweet and tender – with slight char.
  2. You may cook your mushrooms at the same time. Separate your mushrooms into individual stalks. Toss with 2 tbsp of cooking oil and season well with salt and pepper. Spread evenly on tray and roast at 180C for 30-40mins, until browned and no longer soggy.
  3. To make your crispy kale garnish, toss bite-sized kale leaves in 2 tbsp cooking oil and season well with salt and pepper. Air-frying these leaves gives great results – set your air-fryer to 165C for 10 minutes, and cook till very crispy and dry. Set these aside in an airtight container.
  4. In a medium pot, combine your roasted vegetables with 300ml of Nutrisoy Fresh Soya Milk. Simmer this for 2-3 minutes whilst stirring. Add in the remaining 200ml of Nutrisoy Fresh Soya Milk, stir for another minute, then blend until smooth and creamy. A stick blender works fine here, but a jug blender will give you a creamier sauce. Season to taste and leave sauce in a medium pot on low-medium heat.
  5. To assemble the dish, cook your choice of pasta in boiling salted water until not quite al-dente. Remove from the water and combine with roasted carrot sauce. Whilst the pasta is still hot, toss with sauce to coat thickly – you will likely need to add some of the pasta water in order to loosen and thin your sauce to your liking. Season to taste. Garnish with roasted mushrooms and crispy kale chips and serve!