John Myers
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Spaghetti and Vegetable Pan
The perfect spaghetti and vegetable pan recipe with a picture and simple step-by-step instructions.
- 120 g Spaghetti
- 1 Red Pepper fresh
- 1 yellow Pepper fresh
- 1 small Fennel bulb
- 2 medium sized Carrots
- 100 g Green beans
- 1 small Onion
- 400 ml Vegetable broth
- 30 g Cream cheese low in fat
- 1 tbsp Walnut oil
- 1 tsp Herbs of Provence
- Salt and pepper
Preparation:
- Halve red and green peppers lengthways, core, wash and then cut lengthways into strips … Wash fennel, cut in half and remove the stalk …. then cut into fine strips …. Peel the carrots and use a juienne peeler Cut into strips …. Wash the beans, cut off the ends and then cut in half lengthways …. Peel the onion and dice it finely.
- Now the vegetable stock is heated and the vegetables … beans, fennel and carrots are pre-cooked in it for 3-4 minutes … remove and then pre-cook the paprika strips for 2-3 minutes … take out.
- Break the spaghetti once and cook until firm in plenty of salted water.
Spaghetti and Vegetable Pan:
- Heat walnut oil in a non-stick pan … Fry the onions until golden brown … Add the vegetables … Pour approx. 200 ml of vegetable stock, season with salt, pepper and herbs and simmer briefly … Stir in the cream cheese …
- Pour the spaghetti over a sieve and mix it with the vegetables … arrange on a plate … done … enjoy your meal.
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