Summary

Ingredients

• 500 g penne or other noodles, vean
• Salt water
• 1 can corn
• 400 g peas
• 2 small onion (s) or 1 large
• 0.5 ½ glass pickled cucumber (s)
• 4 tomato (s)
• oil
• 1 tablespoon vinegar, vegan, e.g., Balsamic vinegar
• 1 tablespoon mustard
• 1 tablespoon ketchup
• salt and pepper
• 2 teaspoons soy cream (soy cream cuisine), possibly
• basil
• dill
• parsley

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Instructions

1. First, heat about 3 liters of water and add about 2 teaspoons of salt to the water. When the water is boiling, add the pasta to the water and let it boil.
2. While the pasta is cooking, heat a saucepan with a little oil. Cut a small onion into small cubes and fry them briefly. Now add the peas and corn and heat them up. Add about a teaspoon of salt there.
3. When the noodles are cooked, pour them off and at about the same time take the pot with the peas etc. off the stove. Let both cool down.
4. Now cut the tomatoes into small bite-sized pieces, as well as the pickles. Now cut the rest of the onion into small cubes.
5. For the sauce, mix the mustard, oil, ketchup, vinegar and, if necessary, the soy cream in a large bowl until it becomes a creamy mixture. Add a little salt (about a teaspoon) and pepper to the sauce. Also give a few herbs such as B. Dill, parsley and basil and the sauce.
6. Now all you have to do is put all the ingredients in a bowl and stir everything well.