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Oriental noodles with zucchini, tomatoes and cashew nuts

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Ingredients for 1 servings:

  • ½ zucchini, cut into sticks
  • 1 ½ tomatoes
  • 1 tsp olive oil
  • 1 tbsp cashew nuts
  • 1 bowl of instant vegetable stock
  • n. B. water
  • 100 g pasta (wholemeal farfalle)
  • Salt
  • garlic powder
  • Ras el Hanout

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Bring a pot of salted water to a boil for the pasta and cook it in the meantime. Heat olive oil in a pan. Sauté the zucchini sticks in the oil over medium heat. Dice the tomatoes and add them. Chop the cashew nuts and add them, season with salt, garlic, and ras el hanout. Dissolve the vegetable stock in water according to the package instructions and deglaze the vegetables with it. Season the vegetable sauce to taste. Serve with the whole-wheat farfalle. If you like, serve the pasta with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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