John Myers
Leftover Pan with Noodles with Indian Touch
The perfect leftover pan with noodles with indian touch recipe with a picture and simple step-by-step instructions.
- 250 g Tagliatelle
- 250 g Of meatballs with mushrooms in cream sauce
- 250 g Mushrooms
- 1 Red Bell pepper
- 1 bunch Spring onions
- 2 Carrots
- 1 Zucchini
- Indian spice mix
- Salt
- Oil
- Cook the pasta in salted water until al dente
- Cut the carrots and zucchini into slices, cut the spring onions into rings and the peppers into cubes, sauté everything in the oil, season with soy sauce and the spice mixture.
- Cut the mushrooms into slices, add to the rest of the vegetables and cook everything.
- Drain the pasta in a colander and add to the vegetables.
- Cut the meatballs (see my KB meatballs with mushrooms in cream sauce) into slices and add them to the pasta pan with the sauce, mix everything well, let them get really hot again and serve.
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