Indian tagliatelle with zucchini and mango curry mushrooms

Ingredients for 2 servings:

• 1 small zucchini, yellow or green
• 200 g mushrooms
• 3 tbsp sesame, rapeseed or sunflower oil
• some garlic powder
• 4 tbsp vegetable broth
• 1 tbsp coconut milk
• 1 small mango(s)
• 1 tsp, heaped curry powder
• 2 dashes soy sauce
• some black pepper, freshly ground
• 2 handfuls of tagliatelle pasta
• 1 tbsp oil for frying
• 1 tbsp white sesame seeds
• some herbs (fresh or dried)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cut the zucchini into thin zoodles using a spiral peeler or vegetable peeler. Clean and finely chop the mushrooms. Peel the mango and dice it. Sauté the mushrooms in a pan with 1 tablespoon of sesame, sunflower, or rapeseed oil and a little garlic powder, then deglaze with vegetable stock and coconut milk. Add the mango cubes, simmer gently, and reduce. Season with curry powder, black pepper, and soy sauce, and keep warm. Meanwhile, cook the tagliatelle in salted water according to the package instructions. About 1 minute before the end of cooking, add the zucchini strips and cook. Finally, drain the zucchini strips and tagliatelle in a colander and briefly toast them in a pan with oil and 1-2 tablespoons of sesame seeds. Arrange the tagliatelle with zucchini and mushrooms on plates and serve sprinkled with sesame seeds and/or herbs.