Macaroni and tomato

Put some texturized soy in a bowl, cover with water and set aside.

While the soy is hydrated, chop all the vegetables and cook them in turns, first those that take longer to cook (such as the leek and the carrot) and finally those that cook faster (such as the zucchini and the tomato). Season with salt and pepper.

Add the textured soy to the sautéed vegetables and let it brown with everything and absorb the flavors. Finally, add the fried tomato.

Before the sofrito is finished, boil the pasta in a casserole with a pinch of salt, a dash of EVOO and a bay leaf. Boil it for about 10/12 minutes, depending on how hard you like it, and when it is cooked, drain it and mix the sauce with the pasta.

To give it a stronger touch, as in the photo of the recipe, you can grate some old sheep cheese, or any cheese you like.