Easy Vegan Vegetable Noodle Pan
by Editorial Staff
Summary
| Prep Time | 12 mins |
| Cook Time | 8 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 135 g carrot (s)
- 135 g bell pepper (s)
- 70 g mushrooms
- 70 g zucchini
- 1 onion (s)
- 1 clove garlic
- 1 ½ tablespoon olive oil
- 350 g pasta your choice, cooked
- 0.25 liter ¼ water
- 1 ½ tablespoon cashew butter
- 1 tablespoon, heaped Ras el Hanout
- Salt and pepper
- 1 teaspoon paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Cut the onion into rings, finely dice the garlic, cut the bell pepper into fine strips, cut the zucchini into strips or slices, cut the mushrooms into slices and peel the carrots into fine strips with a peeler.
- First, sweat the onions in olive oil until they are translucent. Then add the mushrooms and let them take on a little brown color. Season the mushrooms with pepper and salt. Then add the remaining vegetables, mix everything and fry briefly. Pour the Ras el Hanout and some paprika over it and mix everything well again. Now deglaze with the water and add the garlic. Let everything simmer over a low heat for about 5 minutes. Then stir in the cashew butter and season again, seasoning if necessary. Finally, mix in the cooked noodles.
- Arrange immediately on plates and serve hot.
- Note: The quantities given are approx. Sometimes I take a little more or a little less of one or the other vegetable.
- Tip: If I have too much of a vegetable, I cut the excess and freeze it. If I am in a hurry, I simply use the frozen vegetables that have already been cut. For example, I rarely need a whole zucchini.
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