Black Linguini with Green Veggies

• 7 ounces, weight Black Linguini (egg Free For Vegans)
• 2 Tablespoons Unrefined Sunflower Oil
• 1/2 cups Sliced Mushrooms (I Used Champignons)
• 13 cups Green Beans
• 13 cups Peas
• 1 whole Onion, Diced
• 1 cup Water, Divided
• 3 Tablespoons Whole Wheat Flour
• 1/4 teaspoons Sea Salt
• 1/4 teaspoons Ground Pepper
• 1/4 teaspoons Ground Coriander
• 1 teaspoon Dry Garlic
• 1 cup Mixed Fresh Herbs Parsley, Dill Chopped
• 2 whole Cherry Tomatoes

1. Boil the linguini for about 12-13 minutes.
2. Heat the oil in the wok or a large skillet.
3. Add the mushrooms, green beans, peas and onion.
4. Saute for about 10 minutes then add 1/2 cup of water and let the veggies boil until tender.
5. Cover with a lid.
6. (See note below.)
7. In a small bowl, mix the remaining 1/2 cup of water with 2-3 tablespoons whole wheat flour.
8. Stir until you get a thicker consistency.
9. Add this over the vegetables in the wok and stir.
10. Add the spices: sea salt, pepper, coriander, garlic.
11. In a large bowl, mix everything together including the fresh chopped herbs.
12. Garnish with cherry tomatoes.
13. Note: It is better to steam the veggies but this takes longer.
14. I had to prepare this dish super-fast.
15. You can steam them and then saute for 5 minutes just to mix with all spices.

weight black, sunflower oil, mushrooms, green beans, onion, water, whole wheat flour, salt, ground pepper, ground coriander, garlic, herbs parsley, tomatoes

Taken from tastykitchen.com/recipes/main-courses/black-linguini-with-green-veggies/ (may not work)