Vegan lemon noodles with mushrooms and parsley

Ingredients for 4 servings:

• 500 g pasta (spirelli)
• 1 tbsp olive oil
• 2 small lemons, untreated
• 200 g mushrooms
• 2 bunches of parsley
• 3 garlic cloves
• 1 tsp, leveled turmeric
• 2 pinches of chili powder
• 3 pinches of cinnamon
• some water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

also suitable as a salad

Boil the pasta in water, then rinse with cold water and drain. I don’t use salt. While the pasta is cooking, finely chop or mince the mushrooms, as well as the garlic cloves and parsley. Zest the lemon, then cut the lemon in half and squeeze out the juice. In a saucepan, heat the olive oil, mushrooms, parsley, garlic cloves, lemon juice and grated lemon zest (with a little water if necessary). Then add the turmeric, chili powder and cinnamon and mix well. Now add the pasta and heat for a while longer, stirring occasionally, until the pasta is hot. I didn’t forget to add salt, but this dish doesn’t need it at all. This dish is delicious as a main course, but it also goes well with grilled turkey, for example. You can also let it cool and eat it as a salad.