Whole grain pasta with Thai curry paste

Ingredients for 2 servings:

• 250 g fusilli integrale (whole grain pasta)
• 1 can of chopped tomatoes (400 g)
• 2 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 1 tbsp vegetable oil
• 2 tsp Thai curry paste, red
• 3 tbsp soy sauce, light
• 1 tsp sugar
• 2 tsp vegetable broth, granulated
• some parsley, freshly chopped
• some pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian, easy, quick and delicious

Dice the onion and carrots. Sauté the cubes in a little oil in a wok or pot (you’ll add the noodles later). Caramelize with a pinch of sugar. Add the red curry paste to the onion and carrot mixture and sauté briefly. Deglaze with the tomatoes. Stir in the vegetable stock and soy sauce. Reduce the heat considerably and cover. Simmer gently for about 10 minutes, until the carrots are tender but still firm to the bite. Meanwhile, cook the noodles according to the package instructions. Drain the pasta water and add the drained noodles to the sauce in the wok or pot. Toss to combine with some freshly chopped parsley. Season to taste with soy sauce and pepper before serving.