Italian vegetable pasta pan

Name: Italian vegetable pasta pan
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 5-6 cherry tomatoes; 100 g small mushrooms; 2-3 shallots or 1 small onion; 1 small clove of garlic; 1 stalk of fresh or slightly dried rosemary; 50 g Noodles (e.g. penne); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 tsp (3 g) Olive oil; 1 knife tip Vegetable broth; 7-10 Tbsp Laurel

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

5-6 cherry tomatoes
100 g small mushrooms
2-3 shallots or 1 small onion
1 small clove of garlic
1 stalk of fresh or slightly dried rosemary
50 g Noodles (e.g. penne)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 tsp (3 g) Olive oil
1 knife tip Vegetable broth
7-10 Tbsp Laurel

Directions

1
Wash and possibly halve the tomatoes. Clean and wash the mushrooms. Peel and halve shallots. Peel garlic and chop finely. Wash and coarsely chop rosemary
2
Cook the pasta in boiling salted water for about 10 minutes until al dente
3
Heat the oil in a coated pan. Sauté the shallots, garlic and mushrooms in it. Fry the tomatoes and rosemary briefly. Season with salt and pepper. Add 5-6 tablespoons of water, broth and bay leaf. Bring everything to the boil, cover and simmer for about 5 minutes
4
Drain the pasta and fold into the vegetables. Mix everything well. Season to taste with salt and pepper