John Myers
Pan Dish – Summery Noodle Pan
The perfect pan dish – summery noodle pan recipe with a picture and simple step-by-step instructions.
- 500 g Penne
- 400 g Mushrooms brown
- 200 g Sugar snap
- 1 bunch Spring onions
- 3 Garlic cloves
- 3 tbsp Core mix: pumpkin, pine, sunflower seeds
- 100 ml Vegetable broth
- 200 g Indian curry brunch
- Salt pepper
- Grated Emmental
- Inspired by a recipe in my kitchen calendar, I made a pasta pan today. First, the penne are cooked firm to the bite, poured off and set aside.
- While the pasta is cooking, clean the mushrooms and cut them into quarters. The sugar snap peas are washed and cut into pieces. The spring onions are washed and cut into rings (including the leeks). The garlic cloves are cut into fine cubes. Sufficient oil is heated in a large pan (preferably a wok pan) and the mushroom quarters are seared. Then add the sugar snap peas, spring onions and cloves of garlic. Everything is stirred well and fried over medium heat for at least 5 minutes. Meanwhile, the brunch is stirred into the hot vegetable stock, the sauce is added to the pan and everything is stirred again. Then the noodles are added and stirred again.
- While the pasta pan is still permeating a little over a low heat (stir occasionally), the core mix is roasted in a small pan with a little oil. Just before serving, stir it into the pasta pan and season it with salt and pepper to taste.
- After serving, the pasta pan can be sprinkled with grated cheese (we had Emmental).
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