Italian Pan Roasted Vegetable Pasta
Delicious pan roasted vegetable pasta: vegan, healthy and filling!
Ingredients
- 1 cup mushrooms 140 g
- 1 onion
- 1/2 pepper red
- 1 carrot
- 4.2 oz. eggplant 120 g
- 1/3 cup kidney beans canned (50 g)
- 5.3 oz. sieved tomatoes 150 g
- 1 fl. oz. red wine 30 ml
- 1 oz. black olives 30 g
- 0.35 oz. walnuts 10 g
- 1.8 oz. whole wheat spaghetti uncooked (50 g)
Instructions
- Cook the whole wheat spaghetti according to the package instructions.
- Peel and chop the onions. Wash and chop the mushrooms, red peppers, carrot and eggplant.
- First fry the onions in a pan. After a few minutes add the vegetables and fry for about 10 minutes.
- Remove the kidney beans from the tin and rinse thoroughly under water using a sieve. Add 1/3 cup kidney beans (50 g) to the vegetables in the pan.
- Also add 5.3 oz. of sieved tomatoes (150 g) to the pan and a dash of red wine and simmer for 5-10 minutes.
- Remove the pasta from the heat and drain. Put them on a plate and pour the vegetables over them. If you like, you can add some black olives and chopped walnuts.