Colorful Noodle – Vegetables – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta
- 1 red pepper (s)
- 1 zucchini
- 0.5 ½ aubergine (s)
- 150 g mushrooms
- 2 carrot (s)
- 1 clove garlic
- 1 onion (s)
- 2 tablespoons oil
- 50 g canned corn kernels
- 1 glass tomato sauce, (noodle up spicy sauce, 250ml)
- Salt and pepper from the mill
- Cayenne pepper
- 200 g sheep cheese
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet, drain and drain.
- Clean and wash the fresh vegetables. Halve, core and cut the pepper into strips. Dice zucchini and aubergine, slice mushrooms. Peel the carrots and also cut them into slices.
- Peel and chop the garlic and onion and sauté in hot oil. Add all the vegetables, pour in some water and simmer over a mild heat for about 5 minutes. Add the sauce, bring to the boil and season everything with salt, pepper and cayenne pepper. Fold in the crumbled sheep cheese along with the noodles.
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