Pasta with carrots and mung beans • Quick & Tasty

Ingredients

• 400 g carrots, chopped fine
• 100 g celery, chopped fine
• half a courgette (100 g), chopped fine (*)
• mung dal (150 g or 2/3 cup)
• garlic (to taste; I use one or two cloves)
• ginger (at least 1 cm, chopped fine)
• herbes de Provence (handful)
• doubanjiang , Chinese fermented chili bean paste (to taste; I use less than a teaspoon)
• doenjang , Korean soybean paste (to taste; I use less than a teaspoon)
• From the store cupboard 1 can of chopped tomatoes (400 g) dried porcini mushrooms (handful) (*) dried tomatoes (2 small or 1 large, cut in strips) (*) 200 g pasta (I use linguine)
• 1 can of chopped tomatoes (400 g)
• dried porcini mushrooms (handful) (*)
• dried tomatoes (2 small or 1 large, cut in strips) (*)
• 200 g pasta (I use linguine)