This is a rich and creamy pasta sauce, it is tasty as is but also goes very well with green peas or broccoli mixed in.
Makes two serves.
Put the pasta on to cook.
Finely dice the onion and garlic. Heat the oil in a fry pan and add the onion. Sauté for a few minutes until the onion is translucent. Add the garlic and cook for another minute, then add the bread and walnuts. Cook for a two minutes, then deglaze the pan with the wine.
When the wine has mostly cooked off remove from the heat. Put the mixture with the soy milk and mustard in a food processor and blend until smooth. Set aside.
To make the salted breadcrumbs heat the remaining teaspoon of olive oil in a fry pan, add the breadcrumbs and cook to golden brown. Season with salt and set aside.
Strain the pasta reserving a little of the pasta water. Mix the bread sauce with the pasta and enough pasta water to coat well. Season with salt and pepper to taste.
Serve with the breadcrumbs sprinkled on top.