vegetarian pumpkin noodles

vegetarian pumpkin noodles
vegetarian pumpkin noodles

I am still in Asiamodus.  This time I made vegetarian pumpkin noodles with eggplant, butternut squash and paprika peppers and a soja-tomato sauce. A combination I hadn’t made yet, but it was good enough to make it already a 2nd time some days later 🙂

Ingredients:

  • half a butternut squash
  • a half eggplant
  • a paprika
  • a can of mashed tomatoes (400 grams)
  • 100 ml of soy sauce
  • 1 onion
  • 3 cloves garlic
  • a handful of fresh coriander
  • a handful of basil
  • a sprig of fresh rosemary
  • a chilli
  • salt, pepper, paprika, ginger powder to taste
  • a little mustard
  • olive oil
  • noodles
  • a cup of water

Method:

  • Cut the butternut squash and eggplant into cubes.
  • Cut the paprika pepper into strips.
  • Cut the onion, garlic and chilli finely.
  • Remove the rosemary leaves from the stem and chop finely.
  • Cut basil and coriander.
  • Heat the olive oil with a bit of mustard in a wok.
  • Add the onion, garlic and chili pepper to it.
  • After a few minutes, add the pumpkin, eggplant and paprikapepper to it.
  • Add the mashed canned tomatoes and soy sauce. If necessary, some water.
  • Let everything boil for ten minutes and then add the rosemary, coriander and basil to it.
  • Let it cook for another 10 minutes, until the vegetables are tender and the flavors are well blended. Meanwhile, make the noodles ready as indicated on the packaging.

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