INGREDIENTS

• 1 yellow pepper
• 1 red pepper
• ½ courgette
• 1 carrot
• 200 g broccoli florets
• 200 g red and yellow cherry tomatoes
• 1 garlic clove
• ½ bunch of parsley
• 2 sprigs of tarragon
• 500 g linguine
• Salt
• 1 tbsp. peanut cream or butter
• 1.5 tbsp. soy sauce
• 2 tsp. honey or agave syrup
• ¼ tsp. cayenne pepper
• 2 tbsp. coconut oil

Preparation

Wash vegetables. Clean the bell peppers, remove the seeds and white inner skins and cut into strips. Clean the courgettes, halve lengthwise and cut diagonally into slices. Clean and peel the carrot and cut it into thin slices at an angle. Cut the florets smaller. Halve the cherry tomatoes. Peel the garlic. Wash the herbs, shake dry, chop the leaves and set aside.

Heat the coconut oil in a large frying pan and sauté the vegetables, except for the cherry tomatoes, until they are cooked but still al dente.

Cook the pasta in a saucepan in plenty of boiling salted water until al dente.

In a small bowl add peanut cream, soy sauce, honey or agave juice and cayenne pepper. Rub or crush in the garlic. Mix everything well.

Drain the pasta, add the sauce and cherry tomatoes to the vegetables, stir everything thoroughly and allow to heat up. Season again. Spread over plates and serve sprinkled with herbs.

Tip

Vary the dish with chicken, beef or shrimp as desired.