Vegetable Mince Noodle Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g whole wheat pasta
- 200 g minced beef
- 1 zucchini
- 200 g mushrooms
- 3 pointed peppers, red
- 1 bunch spring onion (s)
- 1 small Can corn
- 2 cans tomato (s), chunky
- 1 tablespoon tomato paste
- 1 teaspoon vegetable stock, instant
- 2 teaspoons vegetable oil
- Herbs, Italian
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the packaging instructions.
- Cut the zucchini into slices, dice the bell pepper and mushrooms and cut the spring onions into rings.
- Fry the ground beef in a high pan or saucepan. Then add the chopped vegetables and fry for about ten minutes. Add the tomatoes and corn. Season with tomato paste, vegetable stock powder, pepper and Italian herbs and simmer for about five to eight minutes (depending on the consistency) on a medium setting. Stirring occasionally. At the end, add the noodles to the vegetable-mince-tomato sauce and let simmer for two minutes.
- This meal can also be wonderfully warmed up and tastes great the next day.
- One serving has 10 ProPoints.
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