Summery Potato Noodle Pan

Summary

Ingredients

• 500 g potato noodles (refrierated shelf)
• 2 small zucchini, each approx. 0 cm long
• 8 mushrooms, brown
• 200 g cherry tomato (s)
• 1 onion (s)
• 75 g tomato paste
• 75 ml cream
• olive oil
• 1 teaspoon, dried thyme or a fresh sprig
• salt and pepper
• 0.5 teaspoon ½ sugar
• lemon juice, approx. 1 - 2 tablespoon
• Paprika powder
• Cayenne pepper
• clove Garlic (s), fresh, approx. 1 - 2
• 200 ml water
• 1 scoop mozzarella, optional

Print Recipe Pin Recipe

Instructions

1. Finely dice the onion, sweat in a little olive oil in a small saucepan, pour 1 teaspoon of sugar over it and let it caramelize a little. Add tomato paste and roast for a minute, add a teaspoon of paprika powder and a little cayenne pepper. Then deglaze with about 200 ml of water so that it has the consistency of tomato sauce. Add 1 - 2 cloves of garlic and let simmer over a mild heat. Before serving, add salt to taste and stir in the cream. In the meantime, fry the potato noodles in the pan at medium temperature until they have a little color all around. Meanwhile, cut the mushrooms and zucchini into slices (1/2 cm thick), halve the cherry tomatoes. Take the potato noodles out of the pan and set aside. Now first fry the mushrooms in a little olive oil, a little later add the zucchini. Now add sugar and thyme, season with salt and freshly ground pepper from the mill and drizzle with 1 - 2 tablespoons of lemon juice. When the zucchini are al dente, add the halved tomatoes and the potato noodles, let them get hot and serve, with extra tomato sauce. If you don`t like it too heavily on the vegetables, you can finally cut a mozzarella ball into slices, put it on the vegetables and let it melt in the pan. Tip: Also suitable for recycling leftovers. Instead of potato noodles you can also use leftover potatoes from the day before or leftover noodles.