Pan pasta

Ingredients for 2 servings:

• 200g pasta
• 400 ml water
• 3 tbsp rapeseed oil
• 100 g crème fraîche
• 1 garlic clove(s), finely diced
• 1 onion(s), diced
• 2 handfuls of cherry tomatoes
• ½ bunch basil and/or parsley
• Salt
• Pepper, freshly ground
• Parmesan cheese to sprinkle on top
• 1 handful of peas, frozen
• 1 handful of spring onions
• 2 handfuls of peppers, diced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick pasta prepared with sauce

Break the pasta in half and halve the cherry tomatoes. Finely dice the garlic clove and onion. Pluck the herbs and roughly chop them. Add the pasta, tomatoes and vegetables of your choice, the garlic, onions, and basil to a deep pan with 400 ml water and 2 tablespoons of oil. Season generously with salt and pepper. Bring everything to a boil over high heat. Cook over medium-high heat for 8-10 minutes, stirring occasionally, until the pasta is tender. If the pasta has almost completely absorbed the water, add a little more water. Stir in the crème fraîche, season the pan-fried pasta with salt and pepper if desired, and serve drizzle with 1 tablespoon of olive oil. Finish with freshly grated Parmesan cheese. The great thing is that you can always vary the vegetables, depending on your taste and the state of your fridge. Plus, everything goes into the pan right from the start. The cooking time varies depending on the type of pasta. It’s best to stir and taste every now and then.