Summary

Ingredients

• 300 g spahetti
• 500 g mushrooms
• 1 large zucchini
• 2 large tomato (s)
• 50 g soy shredded (if necessary)
• 1 onion (s)
• 2 cloves garlic)
• possibly parmesan
• basil
• Vegetable broth
• Tomato paste
• Paprika powder
• Curry powder
• salt and pepper
• Tabasco, a few splashes it

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Instructions

1. Let the soy wedges soak in hot seasoning water for about 30 minutes. Season the water with curry powder, tomato paste, vegetable stock and a few splashes of Tabasco.
2. Place a saucepan with plenty of salted water and cook the spaghetti in it according to the instructions on the packet.
3. Meanwhile wash and dice the tomatoes. Wash the zucchini and cut into sticks. Clean the mushrooms and cut into slices.
4. Fry the chopped onion and garlic cloves in oil until translucent. First add the mushrooms and fry them vigorously. Finally add the zucchini with the tomatoes. Fry everything for about 10 minutes and then add the herbs and spices to taste.
5. Drain the soy wedges well, catching the soaking water. Add the soaking water to the vegetables (but not too much). Fry the soy slices in a separate pan in a little oil until crispy and brown and finally add to the vegetables.
6. Place the spaghetti on a plate, mix with the vegetable sauce and serve immediately. If necessary, sprinkle with grated parmesan cheese.
7. Tip: I like wholegrain spaghetti with it, but normal ones can also be used.