Vegetable – Spaghetti – Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g spahetti (whole wheat)
- 4 carrot (s)
- 4 bell peppers, yellow
- 4 red pepper (s)
- 8 spring onion (s)
- 400 g broccoli
- 2 tablespoon olive oil
- 1 large can tomato paste
- 400 ml vegetable stock, instant
- 1 teaspoon basil, dried
Print Recipe
Pin Recipe Instructions
- Peel and dice the carrots. Halve, core, wash and cut the peppers into fine strips. Clean and wash the spring onions and cut into pieces. Briefly water the broccoli and cut into florets.
- It goes faster if you use frozen vegetables.
- Cook the pasta in boiling salted water until al dente.
- Heat olive oil in a pan. Fry the carrots and peppers in it. Add spring onions and broccoli. Add tomato paste and sweat. Pour in the broth and basil and bring to the boil, cook for about 7 minutes. Season with salt and pepper.
- Drain the pasta and fold into the vegetables.
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