Roasted vegetables and wholegrain fusilli

Roasted vegetables and wholegrain fusilli

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Begin by cooking the beans stewed dishes. They should be slightly crispy yet at the end of the cooking. Book.

Chop the onion finely. Cut the eggplant into small cubes.
Heat the oil in a wok and add the onions and fry eggplant. Then add the lemon juice and coriander. Seasoning salt and pepper and simmer over low heat.

Then cut the tomatoes into small cubes and place them in the onion mixture eggplant. Also add Gaul. Simmer over low heat for another 15 minutes.

Meanwhile, cook the whole wheat fusilli according to the directions on the package.
At the end of cooking, drain pasta and the vegetables from the heat.

Arrange on plates and sprinkle with Parmesan.
Ingredients:
  • Fusilli 200g wholemeal

  • 1 aubergine

  • 1 tomato beef heart

  • 1 yellow tomato

  • 400g frozen food beans

  • 1 onion

  • 2 cup tablespoons lemon juice

  • Frozen 3 cup coriander

  • 5 cl olive oil

  • Salt and pepper

  • Vegetable Parmesan

Total time: Preparation + cooking time: 30 min
Yield: 4 people

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