20 minutes
2 servings

• 200 g /7 ½ oz wholemeal spaghetti
• 3 tablespoons soy yogurt
• 6 green fresh peppers, cleaned, seeded, cored and cut into small rounds
• 6 cherry tomatoes, halved
• Cumin seeds, pounded in a mortar
• Fresh parsley, rinsed and finely minced
• 1 garlic clove, peeled and crushed with the blade of a knife
• Extra virgin olive oil & Sea salt

In a frying pan brown the garlic clove with some oil. Add the green peppers and let them cook for some minutes, stirring occasionally. Add a little bit of water to avoid burning and the cumin seeds. Pour the cherry tomatoes into the frying pan and cook for further 5 minutes.  When the sauce is ready, add salt, 3 to 4 tablespoons of yogurt and sprinkle with the parsley.
Drain the pasta al dente and pour it into the sauce frying pan. Let it cook until the yogurt is absorbed.