Cauliflower Linguine with vegetable tagliatelle

Ingredients

• 600 g of Cauliflower Linguine
• 100 g carrots
• 100 g courgettes
• 20 g extra virgin olive oil
• Salt to taste
• 200 g stale bread
• 100 g soy milk
• 100 g boiled and mashed potatoes
• Chopped aromatic herbs to taste
• Extra virgin olive oil to taste.
• Salt, white pepper, to taste
• 1 small onion
• 200 g red plum tomato pulp
• 200 g yellow plum tomato pulp
• 2 fresh basil leaves
• Pea shoots or basil leaves