Today on the Blind vegan. I share a recipe that I found on the YouTube channel Spain on a fork at youtube.com I hope you guys enjoy this recipe as much as I enjoyed making it. Thank you to the constant creator for making this dish I can't wait to try it. The ingredients are Cohen 2 cups of plant-based noodles of your choice, 4 cups of water, 1 tablespoon of vegetable stock powder, 1 tablespoon of smoked paprika, 1/2 teaspoon of crushed black pepper 1 teaspoon of sea salt one whole chopped garlic bulb, 1/2 red onion chopped one handful of parsley flakes 115 ounce can of diced tomatoes, one peeled and chopped zucchini two small red mini bell pepper, one mini yellow bell pepper and one mini orange bell pepper chopped. Please extra-virgin olive oil, sea salt, black pepper, paprika, onions, chopped garlic and bell pepper into a pan sauté for 5 to 7 minutes add zucchini and diced tomatoes mix well until all ingredients are incorporated. Cook pasta in separate pan with 4 cups of water and 1 tablespoon of vegetable powder for 7 to 10 minutes until al dente poor vegetable stock and noodles into pan with remaining ingredients mix well add two strings of saffron or three squirts of saffron spray and Japan mix well cook on medium high for an additional 15 to 20 minutes before serving. This dish serves two people. Thank you so much for your support remember to follow, review and share the podcast episode with anyone that loves Spanish vegan food.