Vegan Stir-fry Noodle Vegetables with Peppers, Zucchini and Mushrooms
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g fusilli
- 1 clove garlic
- 1 zucchini
- 1 large bell pepper (s)
- 150 g mushrooms
- 150 ml vegetable stock
- 1 tablespoon tomato paste
- 2 tablespoon cream cheese
- Salt and pepper
- chili
- paprika powder
- Herbs Provence
- Parmesan, grated, or other grated cheese
Print Recipe
Pin Recipe Instructions
- Wash and cut the zucchini, bell pepper and mushrooms. Chop the garlic.
- Prepare the pasta in salted water according to the instructions on the packet.
- Meanwhile, sweat the vegetables with the garlic in olive oil and season a little. It is best to use a tall pan with a lid. When the vegetables start to collapse a little, fry the tomato paste briefly and mix everything together. Finally deglaze with the broth. Meanwhile, keep an eye on the pasta. Add the cream cheese and mix well, bring to the boil and season to taste.
- Drain the pasta, add briefly to the pan and mix everything together. Serve with parmesan or other sprinkled cheese, if you like.
- Note: The recipe is intended for two hungry people, the quantities can of course be adjusted as desired.
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