Red oregano pasta with vegetables

Ingredients for 4 servings:

• 250 g croissants, wholemeal or durum wheat
• Water
• 310 ml tomato juice
• oregano
• 1 small onion(s)
• 150 g broccoli
• 1 small zucchini
• 1 small eggplant(s)
• 110 g corn
• 100 g peas, frozen
• 1 small chicory
• Worcestershire sauce
• 5 tbsp tomato juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Pasta prepared differently, super tasty, great leftovers

Place the uncooked pasta in a pot, pour over enough water to cover halfway, add the rest of the tomato juice, bring to a boil, and cook until tender. Stir frequently to prevent burning. Gradually add a little more tomato juice, and if necessary a little more water, but only cover the pasta at a time. Season generously with oregano and continue stirring. Dice the onion, cut the broccoli into small florets, and fry both in a hot pot. Slice the zucchini and eggplant, then cut into strips and fry them in the pan. Add the peas. Finely chop the chicory and mix in with the corn. Add the specified amount of tomato juice and generously season with Worcestershire sauce. Then add the pasta directly from the pot to the vegetables and mix well. Note: Preparing the pasta is a bit more time-consuming, as it is very mushy. But don’t worry, as the dish is really delicious. I prefer whole wheat pasta because it has a stronger flavor than regular pasta and makes the dish even creamier than it already is.