For the stroganoff, heat the oil in a pan and fry the mushrooms for 8 - 10 minutes. Then add the peppers and onions and fry for 3 minutes.Stir in the tomato paste, season with paprika powder, salt and pepper, add water, add the pickles and simmer for another 3 minutes.Then stir in the tamari, balsamic vinegar, yacon, cream and yeast flakes and bring to the boil once. Stir in the starch, bring to the boil again and season with salt and pepper.Meanwhile, bring a pot of water to the boil, add plenty of salt and cook the pasta al dente. Then drain over a sieve and leave to drain.Arrange the stroganoff together with the ribbon noodles and serve sprinkled with parsley.
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