Vegetable Noodle Pan for 2 People
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g pasta, (spiral pasta)
- 250 g celery, peeled and cut into small cubes
- 150 g carrot (s), cut into cubes
- 1 bell pepper (s), green, pitted, diced
- 3 large tomato (s), diced
- 2 spring onions, cut into rolls
- 125 ml broth
- 1 teaspoon tomato paste (with seasoned vegetables)
- 0.5 teaspoon ½ mustard, spicy and sweet
- 50 g sour cream or sour cream
- 3 stalks parsley, finely chopped (alternatively frozen herbs)
- salt
- pepper
- Fat, for the pan
Print Recipe
Pin Recipe Instructions
- Bring plenty of water to the boil in a saucepan (possibly with a stock cube) and add the pasta. Turn the heat to the second lowest level and cook according to the instructions.
- After the cooking time, pour off the pasta, put a dollop of butter in the pan and keep the cooking zone warm with the lid closed (turn off the heat).
- In a large pan with a high rim, heat not too little fat on medium heat, add celery and carrots and fry for about 5 minutes.
- Add tomato paste and mustard, stir well, then pour in the broth, stir again.
- Put the lid on, set the heat to the second lowest level and simmer for about 10 minutes.
- Then add the peppers, spring onions and tomatoes to the vegetables, stir, put the lid on and cook for another 10 minutes.
- After cooking, season with salt and pepper, carefully distribute the sour cream over the vegetables.
- Fold in the pasta, sprinkle with herbs - done.
- The selection of vegetables can of course be exchanged or varied according to your own taste.
- A full meal for vegetarians.
- For meat lovers with schnitzel, chicken legs or meatballs just as delicious!
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