Vegetablepasta with salmon and parmesan cheese sauce

Yummy Yummy!
I’ve tried something new!
A glutenfree peas-pasta instead of the original ones.
I just love experimenting with food, certainly when the result turns out to be so delightful!
Do you also like experimenting with food or do you rather stick with the recipe?
Both are okay ofcourse! As long as you can enjoy your meal!



– peas-pasta (glutenfree)
– mushrooms
– paprika
– zucchini
– garlic clove
– coconut milk
– parmesan cheese
– sun dried tomatoes

Herbs & spices:
– pepper
– salt
– chili powder
– peanut butter
– honey
– Sesame oil
(optional: sesame seeds as topping!)


First of all you start by washing your vegetables and cutting them into small cubes.
(mushrooms, zucchini, paprika, garlic clove). Discard them subsequently in a with coconut oil heated cooking  pot and wait for them to be cooked. Add some spice to the vegetables with pepper, salt and chili powder. Meanwhile take another pot and add some water. Let the water boil so you can cook your peas-pasta in here. (It doesn’t take longer then 5 min) When your vegetables are ready and soft, then you add some coconut milk and a handfull of parmesan cheese. Let this cook for another few minutes and at last add a drup of sesame oil, a teaspoon of honey and 2 teaspoons of peanut butter. Mix everything well together and wait a few more minutes. After everything is done, you can start decorating your plate.
As topping I used sun dried tomatoes, basil and parmesan cheese flakes.


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