Creamy Soy Milk Ragu Pasta
Creamy Soy Milk Ragu Pasta
Ingredients
- 170 g spaghetti
- 400 g soy milk
- 5 sprigs thyme
- 1 head garlic, halved
- 1 shallot, halved
- 4 cloves garlic, minced
- 1 shallot, minced
- 5 sprigs thyme, picked
- 1 tablespoon olive oil
- 2 tablespoons butter
- 15 slices sukiyaki beef, frozen
- 1 tablespoon tomato paste
- 1 anchovy
- 3 dashes Worcestershire sauce
- 1 tablespoon garlic confit
- as needed white pepper
- as needed black pepper
- 1/4 cup white wine
- 2 tablespoons flat leaf parsley, finely minced
- as needed Parmigiano Reggiano
- as needed salt
- as needed sugar
Instructions
- 1
Bring 2 quarts of water to a boil in a pot. Add enough salt so it tastes like a properly seasoned soup. Add the spaghetti and cook to package instructions until al dente.
⏱️ 10 min
- 2
Combine the 400g soy milk, 5 sprigs of thyme, 1 head of garlic (halved), and 1 shallot (halved) into a tall pot. Bring to a boil over high heat. Reduce the heat to low and cook the soy milk until reduced by half. Set aside.
⏱️ 15 min
- 3
In a pan, add 1 tablespoon of olive oil and 2 tablespoons of butter. Over medium heat, sweat the minced garlic, minced shallot, and picked thyme until translucent, about 2-3 minutes.
⏱️ 3 min
- 4
Add 15 slices of frozen sukiyaki beef to the pan and cook through for 4-5 minutes. Then, add 1 tablespoon of tomato paste, 1 anchovy, 3 dashes of Worcestershire sauce, 1 tablespoon of garlic confit, white pepper, black pepper, and a large pinch of salt. Cook for 1-2 minutes.
⏱️ 7 min
- 5
Turn the heat to high and add 1/4 cup of white wine. Cook until the wine has reduced and is dry, about 2 minutes.
⏱️ 2 min
- 6
Strain the reduced soy milk mixture into the pan with the beef ragu, discarding the thyme sprigs, halved garlic, and halved shallot. Taste and season the sauce with salt.
⏱️ 2 min
- 7
Reduce the heat to medium low. Add the cooked pasta and 1/4 cup of pasta water to the pan. Stir to combine, allowing the pasta water to help bind the sauce to the noodles and thicken it. Do a final taste test and adjust seasoning with salt and a bit of sugar if needed. Add a good amount of fresh black pepper.
⏱️ 3 min
- 8
Add the finely minced parsley to the pasta and toss everything together.
⏱️ 1 min
- 9
Plate the pasta immediately and garnish with grated Parmigiano Reggiano.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Soy Milk Ragu Pasta
- 170 g spaghetti
- 400 g soy milk
- 5 sprigs thyme
- 1 head garlic, halved
- 1 shallot, halved
- 4 cloves garlic, minced
- 1 shallot, minced
- 5 sprigs thyme, picked
- 1 tablespoon olive oil
- 2 tablespoons butter
- 15 slices sukiyaki beef, frozen
- 1 tablespoon tomato paste
- 1 anchovy
- 3 dashes Worcestershire sauce
- 1 tablespoon garlic confit
- as needed white pepper
- as needed black pepper
- 1/4 cup white wine
- 2 tablespoons flat leaf parsley, finely minced
- as needed Parmigiano Reggiano
- as needed salt
- as needed sugar
Instructions
- 1
Bring 2 quarts of water to a boil in a pot. Add enough salt so it tastes like a properly seasoned soup. Add the spaghetti and cook to package instructions until al dente.
⏱️ 10 min - 2
Combine the 400g soy milk, 5 sprigs of thyme, 1 head of garlic (halved), and 1 shallot (halved) into a tall pot. Bring to a boil over high heat. Reduce the heat to low and cook the soy milk until reduced by half. Set aside.
⏱️ 15 min - 3
In a pan, add 1 tablespoon of olive oil and 2 tablespoons of butter. Over medium heat, sweat the minced garlic, minced shallot, and picked thyme until translucent, about 2-3 minutes.
⏱️ 3 min - 4
Add 15 slices of frozen sukiyaki beef to the pan and cook through for 4-5 minutes. Then, add 1 tablespoon of tomato paste, 1 anchovy, 3 dashes of Worcestershire sauce, 1 tablespoon of garlic confit, white pepper, black pepper, and a large pinch of salt. Cook for 1-2 minutes.
⏱️ 7 min - 5
Turn the heat to high and add 1/4 cup of white wine. Cook until the wine has reduced and is dry, about 2 minutes.
⏱️ 2 min - 6
Strain the reduced soy milk mixture into the pan with the beef ragu, discarding the thyme sprigs, halved garlic, and halved shallot. Taste and season the sauce with salt.
⏱️ 2 min - 7
Reduce the heat to medium low. Add the cooked pasta and 1/4 cup of pasta water to the pan. Stir to combine, allowing the pasta water to help bind the sauce to the noodles and thicken it. Do a final taste test and adjust seasoning with salt and a bit of sugar if needed. Add a good amount of fresh black pepper.
⏱️ 3 min - 8
Add the finely minced parsley to the pasta and toss everything together.
⏱️ 1 min - 9
Plate the pasta immediately and garnish with grated Parmigiano Reggiano.
⏱️ 1 min