Zucchini curry papardelle

Start by cutting the zucchini with a peeler to make the papardelle. We reserve them and leave the soy to soak.

In a frying pan without anything we toast the almonds. I chop half of them and leave the rest whole, but it is up to taste. Set them aside.

In the same frying pan add a little EVOO and cook the texturized soybeans (about 5 minutes) adding the spices. The quantities are approximate, they are a little bit to taste. Just keep in mind to add a higher proportion of curry and do not overdo it with the cumin, which has a very strong flavor (later we will add a little more of the spices, so it is better not to overdo it in this batch).

Then add half of the coconut milk and let the soy cook a little with it. Then add the papardelle and spice again, also more curry and without overdoing it with the cumin.

Add the rest of the coconut milk, turn up the heat and stir, letting the sauce reduce a little, which will take a slightly greenish color due to the zucchini. Add the almonds leaving the fire about 30-60 seconds and turn off the fire.

Serve adding the feta cheese and sesame seeds.