Simple vegan vegetable noodle dish

Ingredients for 2 servings:

• 135 g carrot(s)
• 135 g bell pepper(s)
• 70 g mushrooms
• 70 g zucchini
• 1 onion(s)
• 1 clove(s) garlic
• 1 ½ tbsp olive oil
• 350 g pasta of your choice, cooked
• ¼ liter of water
• 1 ½ tbsp cashew butter
• 1 tbsp, heaped Ras el Hanout
• e.g. salt and pepper
• 1 tsp sweet paprika powder

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 20 minutes

Slice the onion into rings, finely dice the garlic, finely slice the bell pepper, slice or slice the zucchini, slice the mushrooms, and peel the carrots into thin strips using a vegetable peeler. First, sauté the onions in olive oil until translucent. Then add the mushrooms and let them brown slightly. Season the mushrooms with pepper and salt. Then add the remaining vegetables, mix everything together, and fry briefly. Pour over the ras el hanout and a little paprika seasoning and mix everything well again. Now deglaze with the water and add the garlic. Let everything simmer over low heat for about 5 minutes. Then stir in the cashew butter and season again, adjusting the seasoning if necessary. Finally, stir in the cooked noodles. Serve immediately on plates and serve hot. Note: The quantities are approximate. Sometimes I use a little more or a little less of one or the other vegetable. Tip: If I have too much of a vegetable, I chop up the excess and freeze it. If I’m in a hurry, I simply use the pre-chopped frozen vegetables. For example, I rarely need a whole zucchini.