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Vegetable – Whole Wheat Pasta Toscana

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Ingredients for 3 servings:

  • 250 g pasta (wholemeal fusilli)
  • 3 spring onions
  • 1 carrot(s)
  • 4 small mushrooms
  • 1 small can of vegetables (Mexico mix)
  • 340 g tomato sauce, Tuscany
  • 9 cocktail tomatoes
  • some sauce (wok)

Instructions

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

light and healthy

Cook the pasta in salted water until tender. Slice the spring onions, halve and slice the carrot. Sauté both in a hot pan. Slice the mushrooms and add them. Pour in a little wok sauce and sauté the vegetables thoroughly. Drain the canned vegetables and stir-fry. Next, drain the pasta, add them, and mix. Halve the cherry tomatoes and add them along with the tomato sauce. Mix well and serve.

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Written by John Myers

Professional Chef with 29 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.

Vegetable – Whole Wheat Pasta Toscana

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