Super Secret Online Cooking Society !

- 250g pasta (e.g. spaghettini, broken into small pieces)
- 700ml vegetable broth
- 2 tbsp tomato sauce
- Extra Virgin Olive Oil
- Salt and ground pepper
- Mixed herbs
- fresh parsley
- 1 red pepper
- 2 small green (pointed) peppers
- 1/2 zucchini
- 2 medium carrots
- 1 white onion
- 1 red onion
- 6 mushrooms
- 1 leek stalk
- 3-4 cloves of garlic

(1) Cut the vegetables into small pieces (3-5mm).
(2) First, in greased pan with oil (1 tbsp) cook mushrooms with garlic, salt, pepper and herbs until golden and set aside.
(3) Cook vegetables: In the same pan with more oil (2 tbsp), cook onion, carrot, peppers and leek with salt and pepper until golden.
(4) Add zucchini to the pan with other vegetables and cook.
(5) Set aside the vegetables with the mushrooms.
(6) Brown the pasta: Add more oil (1 tbsp) to the same pan and add the pasta stirring to brown it.
(7) Add the vegetables to the pasta with tomato sauce and vegetable broth.
(8) Stir and let it cook at medium heat for 15 mins.
(9) When the water evaporates and the pasta is cooked, turn the heat high and let 3 minutes to crispy and brown the bottom of the pan to make socarrat (typical Catalan term to name the bottom of the browned fideua).

Notes:
- When serving, top the fideua with a tablespoon of vegan alioli
- Can also be eaten cold as a salad