Light Vegetable Noodle Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 220 g whole wheat pasta (e.. penne)
- 5 ml oil
- 3 large carrot (s)
- 2 red pepper (s)
- 200 g broccoli, frozen
- 150 g peas, frozen
- 150 ml broth, possibly more
- 1 cup crème fraîche with herbs
- 1 bunch spring onion (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring water to a boil and cook the pasta in it.
- Heat the oil in a coated pan. Peel the carrots, cut in half lengthways and cut into pieces approx. 0.5 cm thick. Put these in the pan and fry for a few minutes. Core, wash, and cut the peppers into thin slices and halve once across. Add to the carrots in the pan and cook for a few minutes. Add the broccoli and peas to the pan, fry everything briefly. Salt and pepper. Then pour the stock over the vegetables, put the lid on and let it boil briefly. So long that the carrots and peppers just barely bite.
- Add the drained noodles to the pan with the vegetables. Stir well and let simmer briefly. Then add the herb crème fraîche and season with salt and pepper. Let everything simmer for another one or two minutes.
- Finally, cut the spring onions into 0.5 cm thick slices, stir under the pasta pan and serve immediately.
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