John Myers
Sweet and Sour Peppers in Tomato Juice with Buttered Asparagus Pasta
The perfect sweet and sour peppers in tomato juice with buttered asparagus pasta recipe with a picture and simple step-by-step instructions.
garnish
- Leek cut
- 0,5 liter Not-From-Concentrate tomato juice
- 1 shot Olive oil
- 1 shot Sliced peppers
- Or pan peppers
- Rice syrup
- 300 cooked Pasta
- 10 Poles Cooked asparagus
- Tossed in butter
- Toss the cut leek in the oil, add the soy pieces and fry.
- Add the sliced peppers and the fry a little too. Add the tomato juice, stir everything in well and bring to a simmer, simmer for a few minutes. Round off with a little rice syrup.
- Cook the asparagus in salted water and toss with the pasta in vegan butter and arrange the plates.
- 4th tip: I fry the soy pieces the evening before, marinate them with paprika, rice or agave syrup, maybe a little more salt and let everything stand in a bag in the refrigerator. The next day I cut the pieces to the desired size … and put them in the hot pan 🙂
Helpful links – marinade for the soy chunks
- * Vegan: Sweet – sour soy pieces in tomato sauce
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