This vegetarian pasta is really fresh, takes just a few minutes to prepare and is an ideal light lunch. You can add a mixture of whatever fresh herbs you have around the house, mint is really good to add to the flavor along with the parsley. I have not included it in this recipe but give it a try. (4 people)
What you need
375g twirly pasta or any shell pasta
1 tablespoon olive oil
1 medium onion finely chopped or grated.
2 teaspoons crushed garlic
Handful of patty pans cut into bite size pieces (about 300g is perfect)
1 red pepper sliced fairly thin
Handful of sugar snap peas (about 200g)
1 carrot julienned
1 tablespoon granular mustard
Palm of chopped fresh parsley or combination of your favorite herbs
Cook your pasta in a large pot of salted boiling water to al dente, drain leaving a little water in the pot and then return to the pot.
While the pasta cooks put a pan on a medium heat with the oil, add the onions and cook until soft, add the garlic and cook for a further 1 minute.
Add the patty pans, carrots, peas and red peppers, cook until the patty pans are softened on the outside but still firm, stir or toss frequently until the peas are hot but still crunchy (about 3 minutes).
Add the pasta to the pan along with the mustard and the cream. Toss with salad servers or similar to combine all the flavors and allow the cream to heat.
That is that, you have a really fantastic flavor.
Adding the mint or perhaps a little chili is a very good idea, be adventurous with your tastebuds, you will love it.