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Ravensburger Vegetable Potpourri with Fusilli

5 from 6 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 28 kcal

Ingredients
 

For the pasta:

  • 300 g Water
  • 6 g Chicken broth, Kraft bouillon
  • 100 g Fusilli, dried

For the vegetables:

  • 6 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 1 small Carrot
  • 1 small Spring onion, just the white
  • 2 medium sized Tomatoes, red, fully ripe
  • 1 smaller Chilli, green, fresh or frozen
  • 4 leaves Chinese cabbage
  • 30 g Peanuts, unsalted
  • 2 tbsp Sunflower oil
  • Salt and black pepper, to taste

For the sauce:

  • 50 g Noodle broth
  • 3 tbsp Tomato juice
  • 1 tbsp Tomato ketchup

Also:

  • 2 tsp Aceto Balsamico Tradizionale

To garnish:

  • 2 medium sized Tomatoes, red, fully ripe
  • 4 small Frisée salad leaves

Instructions
 

  • Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the small carrot, cut it off at both ends, peel it and slice it diagonally into 3x3 mm thin sticks. Wash the spring onions, remove dead leaves and roots. Cut the white part diagonally into pieces approx. 6 mm wide.
  • Wash the tomato, remove the stem, peel it, quarter it lengthways, remove the green stem and the grains. Halve the quarters lengthways and thirds across. Wash the small, green chilli, cut crosswise into thin slices, leave the grains in place and discard the stem. Wash the white cabbage and cut into bite-sized pieces.
  • If you do not get unsalted peanuts, rinse the peanuts briefly and dry them with a fresh tea towel. Wash the tomatoes for garnish, remove the stem and cap 5 mm at the end of the stem. Place on this end and cut the tomato with 4 cross-wise cuts to about 80% vertically. Remove the grains and carefully open the tomato like a flower. Fill with washed, small frisée salad. Drip in a teaspoon of balsamic vinegar from above.
  • Bring the water for the pasta to a boil and dissolve the chicken broth in it. Add the fusilli and cook al dente according to the instructions on the package. Strain, but DO NOT rinse. Do not discard the broth! Mix the ingredients for the sauce homogeneously.
  • Heat the sunflower oil in a deep pan or wok. Add onions and garlic cloves and stir-fry for 1 minute. Mix in the carrot and spring onion and stir-fry for 2 minutes. Add the tomatoes, chilli, peanuts and the fusilli. Pan stir for 2 minutes. Add the kale and stir fry briefly. Deglaze with the sauce and simmer until the sauce is almost soaked up. Add 3 tablespoons of the noodle broth, mix well, season to taste, garnish with the tomatoes, serve well hot in the pan and enjoy.

Note on the picture:

  • You can see the portion for 1 person.

Nutrition

Serving: 100gCalories: 28kcalCarbohydrates: 6gProtein: 0.5gFat: 0.1g
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Written by John Myers

Professional Chef with 25 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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