Soya Chunk Pasta Primavera

1.Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

2.In a bowl, soak the soya chunks in hot water for about 15 minutes until they are soft. Drain and squeeze out excess water, then set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

4.Add the minced garlic and red pepper flakes (if using) to the skillet and sauté for another minute until fragrant.

5.Stir in the soaked soya chunks and cook for about 5 minutes until they start to brown slightly.

6.Add the cherry tomatoes and sweet corn to the skillet, cooking for an additional 5-7 minutes until the tomatoes soften and release their juices.

7.Sprinkle in the dried oregano, salt, and pepper, mixing everything well. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

8.Combine the cooked pasta with the sauce in the skillet, tossing to coat the noodles evenly with the sauce and vegetables. Cook for another 2 minutes to heat through.

9.Remove from heat and serve hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.