Ingredients 150 grams gluten free pasta shells or twirls ( cooked ) ½ medium sized onion chopped ½ container mushrooms sliced (approx. 5-6 mushrooms) ½ cup mixed veg ¼ cup chopped red pepper 1 green chili chopped fine(optional) 1 tbsp chopped chives ¼ packet vegetarian cashew nut balls Spices for vegetables 10 ml coconut oil ½ tsp chili powder 1 tsp cumin powder ½ tsp salt ½ tsp pepper ½ tsp mixed herbs Spices for veg cashew nut balls 10 ml coconut oil ½ tsp chili powder ½ tsp salt Method Pasta 1. Add uncooked pasta to a pot, 10 ml olive oil/coconut oil, salt and boiling water. 2. Allow to cook until al dente +- 15 mins, strain and set aside. Vegetables 1. Add coconut oil to a medium sized pan on medium heat. 2. Add the onions, peppers, chopped green chili, until onions are translucent. 4. Add the cumin, chili and mixed herbs, salt and pepper and stir. 5. Add mixed herbs and stir. 6. Add mushrooms to the spices and allow to cook. 7. Add the mixed veg and mix into mushrooms. 8