2 tbsp olive oil,
1 tsp garlic puree,
1/2 tsp ginger powder,
2 tbsp curry powder,
3 tbsp vegan worcestershire sauce,
1/2 cup ( 50gr.) carrot thin sliced,
1/2 cup yellow tomatoes,
1 lime juice,
1 tsp coconut sugar,
1 tsp red pepper flakes,
1 tsp sea salt,
100 ml. vegan stock or cube,
1 tbsp nutritional yeast,
100 gr. shiitake mushroom chopped (optional)
Black pepper to taste.
300 gr. pasta (you can also make quinoa or rice coconut curry)
Fresh mint leaves
1. Bring to boil pasta ( or quinoa, rice..) until al dante. Strain and set aside.
2. In a large pot, mix all ingredients well. Cook on medium heat 15-20 minutes until thicken.
3. Transfer pasta into the pot, toss with sauce.
4. Garnish with season herbs if desired. Serve warm!