These moist shell pasta with sugar snap peas & black olives are ready. The recipe is simple, vegan and super tasty.
Course Pasta
Cuisine main dishes
Keyword beans,
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 2Servings
Author Klaraslife
Ingredients
170gconchiglioneshell pasta
2onions
2clovesof garlic
3carrotschopped
120gsugar snap peas
20-30black olives
1/2tspdried thyme
1/2tsphibiscus flower salt
1tbsptomato paste
1tsppaprika powder
black pepper
1pinchof nutmeg
1pinchof cinnamon
5tbspof olive oil
150mlwater
50mlred wine
pinchof 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 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)