Vegetable and pasta pan

Name: Vegetable and pasta pan
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 50 g Wholemeal noodles; 7-10 Tbsp Salt; 1 Carrot; 1 yellow and red pepper; 2 Spring onions; 100 g Broccoli; 1 TEASPOON Oil; 1 TEASPOON Tomato paste; 100 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried basil; 7-10 Tbsp Basil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

50 g Wholemeal noodles
7-10 Tbsp Salt
1 Carrot
1 yellow and red pepper
2 Spring onions
100 g Broccoli
1 TEASPOON Oil
1 TEASPOON Tomato paste
100 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried basil
7-10 Tbsp Basil

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Peel, wash and chop the carrot. Clean and wash the peppers, spring onions and broccoli. Cut bell peppers into strips, spring onions into pieces.
2
Cut the broccoli into small florets. Heat the oil in a frying pan. Sauté the carrot and bell pepper in it. Add spring onions and broccoli. Add tomato paste, pour on broth. Bring to the boil and cook for about 7 minutes.
3
Season with salt, pepper and basil. Drain the pasta and fold into the vegetables. Garnish with basil.