- 1 package of gluten free or rice pasta
- ¼ cup small diced red onion
- 4 or more shiitake mushrooms (sliced)
- 1 cup of diced Kabocha squash
- ½ cup rutabaga (diced very small)
- ½ lbs diced tofu
- 2 Tbsp peanut butter
- 2 tsp umeboshi paste
- 2 Tbsp coconut oil
- Few pinches of minced parsley
- Tamari soy sauce
- Spring or filtered water
Bring to boil, a big amount of water in a large pan, then pour the package of pasta in it, stir well, cover until you bring it back to a boil, uncover and stir the pasta again. Continue to stir often until is cooked al dente. Do not overcook. Pour the pasta in a colander to drain the water out. Pour some cold water on top the hot pasta to stop it from continuing to cook itself from remaining heat.
While the pasta is cooking, prepare the vegetables and the sauce:
Sauté the onions in a saucepan with hot coconut oil, when the onions are crispy but not burnt, add the Kabocha squash and the rutabaga, stir well and cover with a lid and let simmer for 3 to 4 minutes. Add tofu and shiitake mushrooms and let it cook for another 5 minutes, stirring from time to time. In the last minute add soy sauce, stir and place aside.
In a small bowl on the side mix peanut butter and umeboshi paste with a ¼ cup of hot water. Mix well.
Put the cooked pasta into a serving bowl. Add the peanut butter sauce and mix well. Add the minced parsley and mix. Then add the sautéed vegetables, mix well but remember to reserve some vegetables to place on top as garnish.
Serve hot or cold.