- 100 gr dry glutenfree penne pasta
- 100 gr minced veggie meat or Quorn
- 1 onion
- 4 cloves of garlick
- 1/2 red paprika
- 100 gr sliced zuchini
- Broccoli (as you like)
- 150 ml Coconutmilk
- 1 teaspoon Veggie organic broth
- Fresh black pepper
- Sweet chilisauce
Boil the pasta, wok the vegetables for 3 minutes in coconutoil, add the minced veggie meat, stir and than add the herbs and coconutmilk.
Add the pasts and stir well again..
I always steam the broccoli a little before adding with the vegetables, but keep it ‘al dente’.
Serve with a nice green salad.