Ebly with vegetables and Parmesan

Ingredients for 2 servings:

• 125 g Ebly
• 1 large carrot(s)
• 1 bell pepper(s), yellow or red
• 125 g mushrooms, brown
• 1 onion(s)
• 1 garlic clove(s)
• 125 ml water
• 1 tsp vegetable stock powder
• 50 g Parmesan
• 2 tomatoes
• 5 stalks parsley, flat
• Salt and pepper, freshly ground
• 2 tbsp oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian, quick to make

Peel the carrot and cut into thin strips or slices. Wash, peel, and dice the bell pepper. Peel and slice the mushrooms. Dice the onion. Finely chop the garlic. Grate the Parmesan cheese. Dice the tomatoes. Finely chop the parsley stalks and chop the leaves. Cook the Ebly according to the package instructions for about 10 minutes until al dente and drain well. Meanwhile, heat the oil in a non-stick pan and sauté the onion. Add the garlic and cook for 1 minute, stirring continuously. Add the mushrooms, carrots, bell peppers, and parsley stalks. Drizzle with the vegetable stock and deglaze with boiling water. Simmer the vegetables, stirring continuously, until almost all the liquid has evaporated. Stir in the Ebly, tomatoes, parsley leaves, and Parmesan cheese and cook for about 3-4 minutes, until the tomatoes are warm and the cheese is melted. Season with salt and pepper. Divide the dish among plates and serve warm.