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Vegetarian noodle dish

updated

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Ingredients for 3 servings:

  • 250 g whole wheat pasta
  • salt water
  • 3 small carrots
  • 150 g broccoli
  • 1 small can of corn
  • 1 m.-sized tomato(s)
  • 1 pack of tomatoes, pureed
  • 100 g crème fraîche with herbs
  • 1 tsp vegetable broth
  • salt and pepper
  • basil
  • Paprika powder, sweet
  • some sunflower oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean and chop the carrots and broccoli. Drain the corn. Heat the oil in a pan and sauté the carrots and broccoli. Later, add the corn and fry. Meanwhile, cook the pasta in plenty of salted water until al dente. Dice the tomato, stir into the vegetables along with the passata, and simmer gently. Season with salt, pepper, vegetable stock, basil, and paprika. Drain the pasta, stir into the vegetables, and simmer for a while. Adjust seasoning if desired. Finally, stir in the crème fraîche; do not allow to boil again.

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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.

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