Exactly one year ago we went to Cologne to live for 3 months, how time flies! I remember that time fondly and with a bit of nostalgia, especially because we haven’t traveled much since we returned in June due to all the work we’ve had, but it’s something we’ve decided to remedy and in a couple of weeks  We’re going to London for a few days.

Sometimes it is hard to make room for the things that we are passionate about, especially if, as in our case, you are passionate about your work, although it is also important to rest and enjoy life a little, not everything is going to be work! So we appreciate any recommendations about London that you can give us.

Ingredientes

Scale

  • 200 g de pasta integral con o sin gluten (7 oz)
  • 1 cucharada de aceite de oliva virgen extra
  • 2 dientes de ajo
  • 1/4 de calabacín
  • 1/2 cebolla
  • 1/2 pimiento rojo
  • 1 zanahoria
  • 1 taza de espárragos troceados (140 g)
  • 1 taza de guisantes congelados (120 g)
  • 1 cucharadita de sal
  • 1/4 cucharadita de pimienta negra molida
  • 1 cucharada de harina, nosotros usamos de arroz integral
  • 1 taza de agua o de caldo vegetal (250 ml)
  • El zumo de medio limón
  • Un puñado de albahaca (opcional)

Instructions

  1. We cook the pasta following the instructions on the package .
  2. In a pan, heat the oil and add all the chopped vegetables, except the peas. Cook over medium-high heat until golden brown.
  3. Add the peas, salt, pepper and flour and cook for one minute.
  4. < li id="instruction-step-4">Add the water or vegetable broth, stir and cook for about 5 more minutes.

  5. Add the cooked pasta, the juice of lemon and chopped basil, stir and we can now serve our pasta.
  6. You can sprinkle a little vegan parmesan.
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