Fettuccine with vegetables
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For 4 people: 320 gr of fettuccine vegan-300 g peas-200 grams of asparagus-2 courgettes-2 leeks-2 teaspoons of soy sauce-olive oil-salt-pepper-Basil-parsley
Peel and wash the vegetables then cut into slices leeks sliced Zucchini and cut lengthwise. In a pan Sauté leeks in 3 tablespoons of olive oil, add the asparagus and peas, then the zucchini.
Season with salt and pepper, add the soy sauce stir and cook the vegetables for 8/10 minutes.
Remove from the heat and add a nice chopped parsley and basil and a drizzle of olive oil.
Boil the noodles in plenty of hot water, drain into the Pan, mix well with the vegetables al dente and toss for a few minutes.
Transfer to a serving platter and serve.
(Thanks to Nancy)