Preparation

1. Add olive oil into the mixing bowl and heat 3 minutes, at 100ºC on speed 1, without the measuring cup. Add leeks and curry powder and cook 3 minutes, at 120°C on reverse speed 1.
2. Add the diced pumpkin, sliced mushrooms, ½ tablespoon of salt and cook for another 3 minutes, at 100°C on reverse speed 1.
3. Cut the seitan and peppers into thin strips and place in the bowl. Mix with the spatula and cook 10 minutes, at 100ºC on reverse speed 1.
4. Remove the mixture into another bowl and set aside.
5. Without washing the bowl, fill it with water up to the 1 litre mark and add the strips of lemon peel and the remaining salt. Insert the cooking basket with the tagliatelle and, if necessary, add a little more water to cover the pasta. Cook 6 minutes, at 100ºC on speed 2.
6. Carefully remove the cooking basket using the spatula handle, mix the pasta with the vegetables and sprinkle with coriander, or with basil leaves. Serve immediately.

Tip: It is not possible to cook the tagliatelli in the bowl cause this goes beyond full capacity of the bowl. Tagliatelli was boiled in the pot with 1200 g water, on speed 2, at 100ºC for 12 minutes.