Vegetarian noodles with peanut cream sauce

I have to say that there are many ingredients, such as soy cream, that do not appear to me. The quantities are also not accurate because they are by eye so here I will put the list of ingredients as well: 🫑 2 Mercadona vegetable noodle nests. 🫑 1 carrot 🫑 half a small broccoli 🫑 soy sauce 🫑 soy cream 🫑 peanut butter 🫑 textured soybeans 🫑 Laurel 🫑 your favorite spices

I started with the textured soybeans. I put in a pan a small glass of water, a splash of soy sauce, a bay leaf and spices (ras el hanout, onion, garlic, pepper, hot paprika and cumin). We put the fire on high and when it is about to boil we lower it quickly, a little, and we add the soy. We let it absorb and when it is ready we brown it a little and put it aside.

While the soy is being absorbed, we are going to cut the vegetables. I cut the carrot as shown in the photo and I removed the stems from the broccoli and reserved them to boil with the pasta.

Now I filled a pot with water and added salt, oil and bay leaf. I brought it to a boil to make the pasta and the logs. In the meantime, I cleaned the pan and added a splash of olive oil to cook the vegetables. When the water started to boil, add the pasta and the broccoli. The same with the frying pan, when it was hot I added the vegetables.

Next step! The sauce. It was very rich and creamy. I use a tablespoon as a measure. We are going to pour a generous spoonful of peanut butter in a glass and a little bit of soy cream. Stir until the texture is a little dense and dry. Then add a splash of soy and I added lime. Stir and add a spoonful of water from the pot. And that's it!

When the vegetables have released water and reduced a little, add the texturized soy. Fry it and add a splash of water and spices to taste. I put: salt, pepper and onion.

When the noodles are ready, drain everything, take the stems and cut them into thin slices, then add them to the pan with the other vegetables. We put the tagliatelle on a plate and we only have to wait for the vegetables and plate!

Enjoy. I also wanted to share a few things. I kept the rest of the soy cream in an ice cube tray for the freezer, so it keeps great and to make any sauce you only have to take a cube! And as for the sauce... it was also a perfect texture to spread on toast so I kept some of it hehe.