Buttery Noodles with Cheese

Ingredients

• 200 gLinguine
• 1 pcsBouillon cube
• 20 gButter
• 20 gGoat cheese
• 3 pcsGarlic
• 5 gBasil
• 30 gSoy protein
• 150 gTomato

Instructions

1. 1

   Preparation

   • Bring enough water to a boil in a large pot (about 2 L for 2 portions of dry pasta).
   • Dice the tomato, roughly chop the basil and crush the garlic cloves (if using).
2. 2

   Cook the pasta

   • Place the pot over high heat and add the vegetable bouillon cube to the cold water.
   • When the water boils, add the dry linguine (or spaghetti) and the dry TVP (if using).
   • Cook al dente according to the package instructions (about 8–10 minutes).
3. 3

   Drain and finish

   • When the pasta is done, pour off most of the water, leaving about 2–3 cm in the pot.
   • Add butter, goat cheese, diced tomato and herbs.
   • Stir in the crushed garlic cloves and mix well.
   • Stir frequently until the sauce thickens and the pasta is creamy. Season carefully with salt and pepper (bouillon is already salty).
4. 4

   Serve

   • Plate immediately and garnish with extra cheese or fresh basil if desired.
   • Serve warm.