Quick vegetable pan for noodles
easy
40 mins
40 mins
Ingredients
- 40 g Pine nuts
- 200 g Carrots
- 150 g Mushrooms
- 2 (200 g each) Fennel
- 1 (240 g) Courgette
- 1 red + yellow pepper (approx. 275 g each)
- 200 g Spring onions
- 2 Garlic cloves
- 1-2 Branches of rosemary
- 1/2 bunch Basil
- 300 g Noodles (e.g. spaghetti)
- 7-10 Tbsp Salt
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 100 ml Vegetable broth (instant)
- 100 ml dry white wine
- 1 TEASPOON Chili Flakes
- 7-10 Tbsp halved lemon
Directions
- 1
Roast the pine nuts in a pan without fat, take them out. Peel, wash and cut carrots into pieces. Clean, clean and halve the mushrooms. Clean and wash the fennel and zucchini.
- 2
Cut the fennel into slices, the zucchini into slices. Clean and wash the peppers and spring onions. Cut the bell peppers into pieces, spring onions into rings. Peel garlic and chop finely. Wash herbs, shake dry, pluck needles or leaves from the stalks.
- 3
Cook the pasta in boiling salted water according to the instructions on the packet. Heat 4 tablespoons of oil in a large frying pan, fry vegetables and garlic in it while turning. Season to taste with salt, pepper and sugar.
- 4
Deglaze with stock and wine, bring to the boil and simmer at low heat for about 5 minutes. Then add basil leaves, except for some for garnishing, to the vegetable pan. Season again strongly with salt and pepper.
- 5
Heat 2 tablespoons of oil in a large frying pan. Add the chilli flakes. Pour the noodles into a sieve, quench, drain and add to the chilli oil. Turn in it. Arrange noodles and vegetable pan on a plate.
- 6
Garnish with remaining basil and lemon. Add pine nuts. Grated Parmesan cheese tastes good with it.
Nutrition Facts
580 kcal
69 g
24 g
17 g
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