Ingredients
- cashews: 100 g
- hot water: 500 ml
- olive oil for frying: 3 tbsp
- celery, cut into very small cubes: 90 g
- paprika, cut into cubes: 1 piece(s)
- fresh or frozen broccoli: 400 g
- carrots fresh or frozen, sliced: 250 g
- peas, from the jar or frozen: 150 g
- tomato paste: 1 tbsp
- wholemeal pasta: 500 g
- parsley, chopped small, alternative: 0.5 bunch(es)
- parmesan or yeast flakes, alternatively: 1 tbsp
- cayenne pepper: 2 tsp
- paprika powder, noble sweet: 2 tsp
- turmeric powder: 0.5 tsp
- nutmeg powder: 0.5 tsp
- herbal salt or vegetable broth (without yeast and sugar): 1 tbsp
- salt and pepper: 1 tsp
- chili flakes, optional:
Preparation
Step 1
Let the cashews soak in 500 ml of hot water for at least 30 min.
Step 2
Rinse and cut the vegetables.
Step 3
Add some olive oil and the spices (except for the herb salt and the vegetable stock) into the pan and roast everything thoroughly for 5 min.
Step 4
Now add the fresh vegetables and the tomato paste and roast everything well for another 10 minutes.
Step 5
In the meantime you can puree the cashews along with some water and a tbsp of vegetable stock or herb salt and cook the pasta according to the instructions on the packet.
Step 6
After 10 minutes of roasting have passed, add the pureed cashews and the frozen vegetables and let everything simmer for 10-15 minutes.
Step 7
Fold the noodles under the sauce and season with salt, pepper and chili flakes.
