These moist shell pasta with sugar snap peas & black olives are ready. The recipe is simple, vegan and super tasty.
Cuisine main dishes
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
120gsugar snap peas
1/2tsphibiscus flower salt
5tbspof olive oil
pinchof brown sugar
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)