Noodle and Vegetable Pan with Crème Fraîche and Avocado
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large bell pepper, red
- 2 tomato (s)
- 1 zucchini
- 1 onion (s)
- 1 bunch garlic bulb (s)
- 1 avocado (s)
- 500 g pasta
- 1 cup crème fraîche
- some oil
- salt
- pepper
- oregano
- 30 g veetable broth
- Salt water for the pasta
- 250 ml water
Print Recipe
Pin Recipe Instructions
- First cut all the vegetables into cubes and the spring onions into small rings.
- Meanwhile, add the pasta water and pour some oil into a large, non-stick pan.
- As soon as the oil is hot, add the onion and zucchini and sweat for about 2 minutes, then add the remaining vegetables and simmer over a low heat for about 5 minutes. Put the pasta in the boiling water.
- Add 250 ml of water to the pan and about 30 grams of vegetable stock, or more if you like. Stir vigorously and after another 2 minutes add the crème fraîche. Stir, season with salt, pepper and oregano, add the cooked pasta.
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