Vegan pasta dish

Ingredients for 2 servings:

• 250 g wholemeal pasta, vegan
• 500 g mushrooms
• 3 tsp vegetable broth
• 1 tsp wheat flour
• n. B. water
• ½ tsp parsley
• 125 g arugula
• e.g. vegetable margarine

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

First, put a large pot of water and 2 teaspoons of vegetable stock on the heat and bring to a boil. In the meantime, clean and chop the mushrooms. Wash the arugula and chop it too. Once the mushrooms are finished slicing, heat a pan or wok with vegetable margarine. Cook the mushrooms over medium heat to taste. When the water boils, add the noodles. The pan tastes especially delicious when the noodles are very soft. For the sauce, heat 2 tablespoons of margarine in a saucepan until small bubbles appear. Add 1 tablespoon of plain flour. Mix gently until lightly browned. Pour in 250 ml of cold water and stir in 1 teaspoon of vegetable stock. Bring to a boil. Then sprinkle over the parsley. Now add the cooked noodles to the wok with the mushrooms. Pour the prepared sauce over them. Stir over low heat. Stir in the arugula and serve.