Vegan pepper and carrot pasta
This dish was created after a long day of work. I didn´t have any time to go shopping and I didn´t feel like to cook. We all know these situations. So I looked what food I had left in the Tinyhouse. There were carrots, peppers, parsley, soy cuisine, pasta and of course almonds. I almost always have almonds in the house. They are just perfect for vegan pasta. So I decided to eat vegan pasta with carrots and peppers.
(9 minutes preparation time)
2-3 hands full
of spelled noodles
(4-6 minutes cooking time)
1 medium carrot
1 small to medium sized
pepper
parsley
1 lemon
Soy Cuisine (Sodium Cre Soy)
grounded and chopped almonds
salt, pepper, chilli flakes
+ Boil saltwater, then cut the carrot into thin strips with a vegetable pealer and cut the peppers into very fine strips with a knife. Chop the parsley. Halve the lemon.
+ Put the pasta, the peppers and the carrots side by side in the boiling water, so that they are just so covered by the boiling water. Carefully stir the pasta.
+ If the noodles are al dente, pour the water not completely away. Add 10-20ml soy cuisine to the noodles and stir gently.
+ Flavor everything with salt, pepper, chilli flakes and a little lemon juice and stir the three parts separately. Then garnish with parsley and the chopped and grounded almonds. (If you like it a little saltier, you can put some more salt over the almonds, or you can mix the two almonds with a touch of salt in a jar, so you always have a small almond mixture for fast vegan pasta.)
Enjoy your meal!