Vegan Pasta Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g whole wheat pasta, vean
- 500 g mushrooms
- 3 teaspoons vegetable stock
- 1 teaspoon wheat flour
- water
- 0.5 teaspoon ½ parsley
- 125 g rocket
- vegetable margarine
Print Recipe
Pin Recipe Instructions
- First put on a large saucepan with water and 2 teaspoons of vegetable stock for the pasta and bring to the boil.
- In the meantime, clean and cut the mushrooms. Wash the rocket and cut it too.
- When the mushrooms are finished, heat a pan or wok with vegetable margarine. Cook the mushrooms in it over medium heat to taste.
- When the water is boiling, add the pasta. The pan tastes particularly delicious when the noodles are cooked very soft.
- For the sauce, heat 2 tablespoons of margarine in a saucepan until small bubbles can be seen. Add 1 tablespoon wheat flour. Mix gently until lightly browned. Pour 250 ml of cold water and stir in 1 teaspoon vegetable stock. Bring to a boil. Then sprinkle the parsley over the top.
- Now the finished noodles are placed in the wok with the mushrooms. Pour the finished sauce over it. Stir over a gentle heat. Now stir in the rocket and serve.
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