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You can expect a recipe for a very simple and tasty pasta dish with few ingredients and still tasty in the following lines. Shell pasta with sugar snap peas.
We only use the pasta and basics that almost everyone has at home.
You can also choose or add other vegetables here. At the end, we list add some tips.
So have fun cooking and enjoying.
Quick Pasta | Shell pasta with sugar snap peas
This shell pasta recipe is easy and it´s ready in 30 minutes. A quick, healthy and balanced meal that also tastes delicious to children. If you can’t find any shell pasta, the recipe works great with other short pasta types such as: Penne, Rigatoni, Fusilli …
- ready in 30 minutes
- vegan
- crispy
- nourishing
Shell pasta with sugar snap peas & olives
170g conchiglione (shell pasta)
2 onions
2 cloves of garlic
3 carrots, chopped
120g sugar snap peas
20-30 black olives
1/2 tsp dried thyme
1/2 tsp hibiscus flower salt
1 tbsp tomato paste
1 tsp paprika powder
black pepper
1 pinch of nutmeg
1 pinch of cinnamon
5 tbsp of olive oil
150ml water
50ml red wine
pinch of brown sugar
sea-salt
Cook the pasta in salted water and according to the package instructions al dente, drain and set aside.
Heat the olive oil in a large, suitable saucepan / pan and lightly fry the peeled and half-cut onions and the chopped garlic. Now dust with the cinnamon, grated thyme, pepper, nutmeg, sugar and paprika and stir briefly. Then add the tomato puree briefly and fry with the water.
Add the carrots, salt and pour in the red wine. Let it simmer for about 10 minutes. Now add the sugar snap peas and cook for about 5 minutes, stirring constantly. Stir in the olives and pasta, season to taste and enjoy.
Tip 1: Take instead of sugar snap peas, frozen peas and peppers.
Tip 2: Instead of hibiscus salt, you can also use smoked salt.
Tip 3: Please stone the olives beforehand.
Tip 4: Varied with red onions and / or fresh parsley.
Tip 5: Enjoy eating with your friends, children and family. (Eat children with, omit the wine and replace with broth / water)
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Shell pasta with sugar snap peas & olives
Ingredients
- 170 g conchiglione shell pasta
- 2 onions
- 2 cloves of garlic
- 3 carrots chopped
- 120 g sugar snap peas
- 20-30 black olives
- 1/2 tsp dried thyme
- 1/2 tsp hibiscus flower salt
- 1 tbsp tomato paste
- 1 tsp paprika powder
- black pepper
- 1 pinch of nutmeg
- 1 pinch of cinnamon
- 5 tbsp of olive oil
- 150 ml water
- 50 ml red wine
- pinch of brown sugar
- sea-salt
Instructions
- Cook the pasta in salted water and according to the package instructions al dente, drain and set aside.
- Heat the olive oil in a large, suitable saucepan / pan and lightly fry the peeled and half-cut onions and the chopped garlic. Now dust with the cinnamon, grated thyme, pepper, nutmeg, sugar and paprika and stir briefly.
- Then add the tomato puree briefly and fry with the water.
- Add the carrots, salt and pour in the red wine. Let it simmer for about 10 minutes.
- Now add the sugar snap peas and cook for about 5 minutes, stirring constantly. Stir in the olives and pasta, season to taste and enjoy.
Notes
Tip 2: Instead of hibiscus salt, you can also use smoked salt.
Tip 3: Please stone the olives beforehand.
Tip 4: Varied with red onions and / or fresh parsley.
Tip 5: Enjoy eating with your friends, children and family. (Eat children with, omit the wine and replace with broth / water)
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