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Noodle and Vegetable Pan (vegan)

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Noodle and Vegetable Pan (vegan)

The perfect noodle and vegetable pan (vegan) recipe with a picture and simple step-by-step instructions.

  • 250 g Corkscrew pasta
  • 150 ml Vegetable broth
  • 2 tbsp Olive oil
  • 1 tbsp Tomato paste
  • 1 size Red pepper
  • 1 small Zucchini
  • 1 small Onion
  • 1 tsp Dried oregano
  • 1 tsp Garlic powder, salt, pepper
  1. Cook the pasta according to the instructions and set aside.
  2. Heat the oil in a pan. Clean the vegetables, cut them into small pieces and fry them in the hot oil. Pour in the broth, stir in the tomato paste and let everything stew for about 5 minutes. Scatter the oregano and season with the spices. Add the cooked noodles and heat everything together again for about 5 minutes. Serve afterwards.
Dinner
European
noodle and vegetable pan (vegan)

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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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