Spaghetti with zucchini and mushrooms

Ingredients for 2 servings:

• 300g spaghetti
• 500 g mushrooms
• 1 large zucchini
• 2 large tomatoes
• 50 g soy mince (if needed)
• 1 onion(s)
• 2 garlic cloves
• possibly Parmesan
• basil
• vegetable broth
• Tomato paste
• Paprika powder
• curry powder
• salt and pepper
• Tabasco, some dashes of it

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Very quick and easy

Let the soy wedges soak in hot, seasoned water for about 30 minutes. Season the water with curry powder, tomato paste, vegetable stock, and a few dashes of Tabasco. Bring a pot of plenty of salted water to a boil and cook the spaghetti according to the package instructions. Meanwhile, wash and dice the tomatoes. Wash the zucchini and cut into sticks. Clean and slice the mushrooms. Fry the finely chopped onion and garlic cloves in oil until translucent. First, add the mushrooms and fry them vigorously. Finally, add the zucchini and tomatoes. Fry everything for about 10 minutes, then season with the spices and herbs to taste. Drain the soy wedges well, reserving the soaking water. Add the soaking water to the vegetables (but don’t overdo it). Fry the soy wedges in a little oil in a separate pan until crispy and brown, then add to the vegetables. Transfer the spaghetti to a plate, toss with the vegetable sauce, and serve immediately. Sprinkle with grated Parmesan cheese if desired. Tip: I really like this with whole-wheat spaghetti, but regular spaghetti works too.