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🍽️ Macaroni with Vegetable Ragout

503 kcal · 30 min · 4 servings

Ingredients

• salt
• 1 onion
• 250 ml classic vegetable broth
• 300 g fine green beans (princess beans; frozen)
• 300 g young peas (frozen)
• 350 g pasta (e.g. macaroni)
• 50 g Grana Padano or Parmesan (1 piece)
• 0.5 lime
• 0.5 bunch mint
• 125 ml soy cream
• pepper

Instructions

1. 1. Fill a large pot with water and add plenty of salt. Place the pot on the stove and bring the water to a boil.
2. 2. Peel the onion and cut it into small cubes.
3. 3. Pour the vegetable broth into a second pot and bring it to a boil.
4. 4. Add the diced onion and the frozen beans to the boiling vegetable broth.
5. 5. Bring the mixture back to a boil and then simmer it for 6 minutes over low heat.
6. 6. Add the frozen peas to the vegetable broth.
7. 7. Bring the mixture back to a boil.
8. 8. Cook the vegetables for another 3 minutes until they are tender but still slightly firm to the bite.
9. 9. Add the pasta to the pot with the boiling salted water.
10. 10. Cook the pasta according to the package instructions until al dente.
11. 11. Grate the cheese finely.
12. 12. Squeeze the lime half.
13. 13. Wash the mint and shake it dry.
14. 14. Pluck the mint leaves from the stems.
15. 15. Set aside a few leaves for garnish.
16. 16. Finely chop the rest of the mint.
17. 17. Add the grated cheese and the soy cream to the vegetable broth mixture.
18. 18. Heat everything for 1 minute.
19. 19. Stir in the chopped mint.
20. 20. Drain the pasta and let it drip dry.
21. 21. Season the ragout with 2 to 3 tablespoons of lime juice, salt, and pepper.
22. 22. Sprinkle the ragout with the remaining mint leaves.
23. 23. Serve the ragout together with the pasta.

Nutrition per serving

• kcal: 503
• Protein: 23 g · Fett/Fat: 11 g · Carbs: 76 g