Bless the Italians for creating pasta! The oh-so-versatile noodle is a lifesaver in the kitchen. It works great as mains for dinner/lunch, salads and soups.
There are thousands of things you could make with pasta. Soupy, saucy, dry, hot or cold, take your pick. Today, though, I am making a stir fried vegetables and pasta mix.
This recipe idea comes from my sister dearest who made me want to try making a pasta dish that was not saucy or creamy. This is one power-packed meal with nutritious vegetables and wholesome pasta.
Ideal for lunchboxes and for quick weeknight dinners, this pasta could be frozen for up to a week for make-ahead meals. How convenient, right?
You’re welcome. ;)
Play around with this recipe, add vegetables and condiments of your choice, and you will have a pasta dish to love.
Pasta - 2 cups (I used the shell variety, use any of you choice)
Water – To boil the pasta
Onion – 1
Garlic – 2 cloves
Capsicum (coloured) – ¼ each
Brussels sprouts – 5
Spring onions/green onions/scallions – 2 stalks, white and green parts
Spinach – A small handful
Fresh basil and parsley (Use 2 tspns dried if you don’t have fresh) – ½ tblspn.
Oil – 1 tblspoon
Chilli flakes (optional) – 1 tspn.
Salt and pepper – To taste
Ketchup/passata – 2 tblspns.
Cheese (optional) – To taste
Clean and chop the vegetables. Keep aside. Reserve some of the spring onion green trimmings for garnish before serving.
If you’re using fresh herbs, chop them up and keep aside.
Cook pasta according to pasta instructions. Drain, and keep aside.
Heat oil in a pan, add chopped garlic and onion. Cook until fragrant.
Toss in the spring onions and cook for about a minute.
Add the Brussels sprouts, sauté for a few minutes.
Follow it up by adding the capsicum.
Mix the vegetables well.
Add the ingredients listed under ‘Condiments’. Sprinkle a little water and mix it all to ensure the vegetables are coated in the condiments. At this stage, add the dried herbs (if you are using them).
Check if the vegetables are cooked; ensure they are not overcooked as it can turn the whole dish soggy.
Finally add the spinach and a part of the chopped fresh herbs. Allow the greens to wilt a bit.
Now, it is time to add the pasta to the vegetables.
Combine all the ingredients well to get a good mix of vegetables and pasta.
Sprinkle some cheese and the remaining fresh herbs.
- Add/omit vegetables based on your preference.
- You could add flavoured salts and other spices to make the dish more interesting.
- Store in a clean, dry and freezer/microwave-safe box to use this for later.
- Take the heat down if you are making this for children.
This hot noodle soup is more like clean-the-fridge soup. Besides being a super convenient soup to make, it is a meal in a bowl with noodles, veggies and the works.
Add vegetables you like with noodles & some condiments, and lo! Your soup is ready to be chowed down.
This one-pot wonder is a perfect winter warmer and for lazy weeknight dinners.
Carrot – 1
French beans – 12-15
Celery (optional) – 2 stalks
Spinach – 1 small handful
Capsicum – 1/2
Spring onion/green onion/scallions – 1 stalk
Onion – ½
Cabbage – ¼ of a head
Garlic – 5 cloves
Ginger – ½ inch piece, peeled
Chilli – 1
Noodles – As much or as little as you like
Stock/water – 4 cups
Oil – ½ tblspn.
Soy sauce – 1 tblpsn.
Chilli sauce (red/green) – 1 tblspn
Vinegar – 1 tblspn.
Salt and pepper – As required
If you have mad knife skills or a knife ninja, chop the vegetables finely or at an angle. If you are like me, with average knife skills, use a chopper.
While chopping the spring onions, reserve some of the green bits for garnish.
Heat oil in a pot.
Add chopped ginger and garlic to the hot oil, sauté until fragrant.
Follow it up by adding the onions and the white part of the spring onion. Give it a good mix.
Once the onion turns soft, add chopped carrots and beans. These vegetables take the longest time to cook.
Keep sautéing them for about 3 minutes.
Toss in chopped cabbage, capsicum and celery.
Cook for another 3-5 minutes.
Add the items under condiments Mix it all well.
Add more of the condiments, if required.
Finally add the noodles and spinach; follow it up by pouring the stock.
Bring the soup to a boil, and cook until the noodles are soft.
Serve hot immediately.
- I used veggies that I had to use up in my fridge. You could add vegetables like mushrooms, bok choy, coloured capsicum, etc.
- Adjust seasoning and condiments depending on your preference.
- If you are serving the soup to kids, you could bring down the spice levels by making it mild.
- I used white vinegar, you could also substitute it with rice wine vinegar.
- I have not used thickeners like corn flour/arrow root flour as there is sufficient amount of starch from the noodles. You could use them to thicken the soup, if you don’t like it very thin.