Noodle and Vegetable Pan
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
- 3 small onion (s), red
- 2 cloves garlic
- 1 large eggplant (s)
- 1 large zucchini
- 4 tomato (s)
- 3 tablespoon tomato paste
- 3 teaspoon pesto (basil)
- 2 tablespoon olive oil
- 2 tablespoon soy sauce
- 1 bunch basil
- 1 teaspoon turmeric
- salt and pepper
- 250 g pasta
Print Recipe
Pin Recipe Instructions
- Finely dice the onions and garlic. Quarter the courgette and aubergine lengthways and cut into pieces approx. 1 cm thick.
- Sear everything in the oil. Set the temperature to a very low level. Stir in tomato paste and pesto. Season to taste with turmeric, salt and pepper. Deglaze with soy sauce.
- Cook the noodles in salted water until they are firm to the bite, add to the vegetables and mix.
- Add the fresh basil before serving.
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