Pasta – pepper – pan

Ingredients for 4 servings:

• 250 g pasta (wholemeal pasta) or
• 200 g buckwheat, ground
• ½ tsp sea salt
• 2 eggs
• 2 m.-sized onion(s)
• 1 bell pepper(s), green
• 1 bell pepper(s), red
• 1 stalk(s) leek
• 2 tbsp oil (cold-pressed sunflower oil)
• 4 tbsp vegetable broth
• ½ tsp honey
• 1 tbsp vinegar (fruit vinegar)
• Pepper, black, adM
• 80 g sesame seeds, lightly toasted
• Parsley, flat

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free

Knead buckwheat flour with eggs and salt, let rest for 30 minutes, roll out between two sheets of baking paper, shape the dough into a log, and cut diagonal strips. Cook the noodles in plenty of water with sea salt. Peel and dice the onions. Wash the vegetables, deseed the bell peppers, and dice them. Cut the leek into approximately 2 cm wide strips. Sauté the vegetables in vegetable oil, add 3-4 tablespoons of vegetable stock, and cook for about 5 minutes. Season with honey, fruit vinegar, sea salt, and black pepper. Mix with the noodles. Sprinkle with sesame seeds or mix in. Garnish with flat-leaf parsley.