Delicious Pasta and Vegetable Medley
This delightful recipe combines the comforting taste of pasta with fresh vegetables for a wholesome meal that is easy to prepare and bursting with flavor.
Ingredients
- 30g of egg noodles (100g of cooked pasta)
- 1/4 of a turnip
- 1/2 zucchini
- 1/2 slice of ham
- 1/2 carrot
- 1 knob of butter
- 10 ladyfinger biscuits
- 1/2 small fromage frais
- 1/2 small persimmon
- Orange blossom water, a piece of dark chocolate, and 3 raspberries (optional)
- 200g of mixed vegetables: zucchini, carrot, and 1 or 2 small shallots
- 10 cl of almond milk
Instructions
Begin by cooking the egg noodles according to package instructions. While they’re cooking, chop the turnip, zucchini, carrot, and shallots into small pieces.
In a skillet, melt the butter over medium heat and sauté the shallots until they’re translucent. Then, add the turnip, zucchini, and carrot, cooking until the vegetables are tender.
Once the pasta is cooked, drain it and add it to the skillet with the sautéed vegetables. Stir everything together and let it simmer for a couple of minutes. You can add a splash of almond milk to create a creamy texture if desired.
For dessert, layer the ladyfingers with fromage frais and diced persimmon, drizzling with orange blossom water and topping with dark chocolate and raspberries if using.
FAQ
- Can I use other types of pasta?
- Yes, any type of pasta can be used in this recipe; just adjust the cooking time as needed.
- Is this recipe vegetarian-friendly?
- Yes, you can omit the ham to make it vegetarian.
- What other vegetables can I add?
- Feel free to include any vegetables you like, such as bell peppers, peas, or spinach.
- Can this recipe be made ahead of time?
- Yes, the pasta and vegetable mixture can be prepared in advance and refrigerated. Reheat before serving.
- What can I substitute for almond milk?
- You can use regular milk, soy milk, or any plant-based milk of your choice.
