Summary

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

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Instructions

1. 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.
2. 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).
3. 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.
4. Add tomato paste and mustard, stir well, then pour in the broth, stir again.
5. Put the lid on, set the heat to the second lowest level and simmer for about 10 minutes.
6. Then add the peppers, spring onions and tomatoes to the vegetables, stir, put the lid on and cook for another 10 minutes.
7. After cooking, season with salt and pepper, carefully distribute the sour cream over the vegetables.
8. Fold in the pasta, sprinkle with herbs - done.
9. The selection of vegetables can of course be exchanged or varied according to your own taste.
10. A full meal for vegetarians.
11. For meat lovers with schnitzel, chicken legs or meatballs just as delicious!