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I prepared this lunch during my motorhome trip around Norway. I needed quick and tasty recipes, because there was no time for fancy dishes. The weather was good, so cooking outdoors was a pleasure.
Ingredients:
(portion for four)- 250 g rye pasta
- 1 tbsp of coconut oil
- 250 g of shallots
- 4 mushrooms
- 1/2 tsp of salt
- 1/2 tsp of vegetable seasoning (grind dried vegetables, salt, turmeric, granulated garlic and store in a jar)
- 2 pinch of pepper
- 1/2 tsp of curry
- 1/2 tsp of sweet pepper powder
- 1/2 red pepper
- 1 courgette
- 3 cloves of garlic
- 290 g silk tofu (or natural)
- 2 tbsp of soy sauce
- 1 tbsp of vegan cream
- 1/2 lime juice
- 1 cm fresh ginger
Instructions:
- Cook the pasta according to the recipe on the package.
- Heat coconut oil in a frying pan.
- Cut shallots, garlic, ginger and put them in the pan.
- Add the mushrooms in cubes and season with salt, vegetable seasoning, pepper, curry and sweet paprika.
- Fry until everything is soft (about 10 minutes).
- Cut red peppers, courgette and put them in the pan.
- Crush the tofu and add to the pan. Mix gently.
- Add vegan cream and lime juice.
- Put the squeezed lime on the pan (it gives taste to the dish).
- Fry another 10 minutes and it's ready!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQslP1OH55mWNMlYbJZUI-C8-IYPEpI2Epjm61oXPM48dlQRMcT1MzoIQ5HGL5jBuJHze7QgFkiUyWRM19Nj9JMqknPNeK4Vc5KrBQ-3pICJ80Y-VQsvrdkIxaHyvJYSE3kL3ctgnj2nZ9/s640/rye-pasta.jpg)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5_IuiZZL2-iNvo44L06pq9olCRKRQgE6NKQHkK-3of2_n9n6T3Z-qBKpeA9VImqrCdPqaoTDlxDekOIkWSiKZuUe4Dra9BCHgoT8Cz9CXo3CkCnsZwELz1Y28ixX6skFpd_lDDBdGxE1v/s640/pasta-with-courgette-and-shallots.jpg)
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