Chilli Noodle Vegetable Pan

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
3 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 250 g Carrots
  • 250 g Chanterelles
  • 1 Onion
  • 600 g Swiss chard
  • 2 sharp red chilli peppers (e.g. Serrano)
  • 2 Garlic cloves
  • 50 g (piece) Parmesan
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Oil
  • 400 g fine ribbon noodles
  • 3 TABLESPOONS Butter
  • 4 TABLESPOONS Breadcrumbs
  • 1/2 TEASPOON Chili Flakes

Directions

  1. 1

    Peel, wash and roughly grate the carrots. Clean the chanterelles, rinse well and pat dry. Peel and finely chop the onion. Clean, wash and cut the chard into wide strips. Clean, wash and cut the chillies into fine rings. Peel garlic and chop finely. Grate parmesan finely.

  2. 2

    Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. In the meantime, heat the oil gradually in a very large frying pan. Fry the chanterelles in it in portions while turning for about 4 minutes. Season with salt and pepper and remove. Fry carrots, onion, chard and chilli in hot frying fat. Season with salt.

  3. 3

    Cook the pasta in boiling salted water according to the instructions on the packet. Heat butter in a second pan. Fry the breadcrumbs and garlic briefly. Stir in chili flakes and half of parmesan and remove from the heat.

  4. 4

    Drain the pasta, add to the vegetables in the pan and fold in well. Season again with salt and possibly pepper. Arrange on plates. Sprinkle with crumb mix and the rest of the Parmesan cheese.

Nutrition Facts

KCAL
640 kcal
CARBS
84 g
FATS
22 g
PROTEINS
22 g