Wok-style vegetarian pasta | Espelette Pepper Carving Seasoning

Recipe imagined by Arthur Huet, assistant of Savant Food in partnership with Alpina

For 4 people :

- 200 g of Alpina Savoie spruce
- 10 cl of soy sauce
- 1/2 courgette
- 3 carrots
- 1 onion 
- 100 g Chinese cabbage
- 50 gr of black mushroom (rehydrated) 
- 2 tablespoons of fresh cream (vegetable substitute) 
- 1 lemon 

    1. Cook pasta as directed on package.
    2. Let the black mushrooms rehydrate for 5 minutes in lukewarm water.
    3. Peel the carrots and cut them into slices.
    4. Chop the Chinese cabbage, onion and zucchini.
    5. Brown (preferably in a wok) the onion and carrots with a spoonful of olive oil.
    6. Add the cabbage then the zucchini 5 minutes later.
    7. cook for 10 minutes over high heat, stirring regularly.
    8. Deglaze with soy sauce and lemon juice.
    9. Add the pasta once cooked.
    10. Serve with a quenelle of fresh cream.
    11. Season and enhance your plate with a few shavings of Espelette pepper pencil.