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BLACK WEEKEND -20%
11.29.-12.02.

BW24

Pasta with roasted vegetables

Pasta with roasted vegetables

INGREDIENTS FOR 2 SERVINGS:


  • half a pack of Twins high protein millet pasta fusilli
  • 15 g gluten-free brewer's yeast flakes
  • 3 colored bell peppers (190 g)
  • 5 cherry tomatoes (95 g)
  • 1 stalk of celery (75 g)
  • 1 carrot (85 g)
  • 5 pickled cucumbers (45 g)
  • 90 g boiled corn
  • 90 g boiled green peas
  • 2 tablespoons of coconut oil (16 g)
  • Himalayan salt, ground black pepper, garlic granules
  • fresh basil leaves
  • 5 g olive oil for serving

PREPARATION:


Cut the vegetables into small pieces and fry them thoroughly in coconut oil, first the peppers, then the celeriac and then the rest (I peeled the carrots with a vegetable peeler). Season, sprinkle with brewer's yeast flakes. Cook the pasta according to the description and serve with the vegetables, garnish with a fresh basil leaf, then drizzle with a little olive oil.

Pasta with roasted vegetables

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