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🍝 Vegetable Pasta with Fresh Arugula Cream

413 kcal · 30 min · 4 servings

Ingredients

• 400 g wide ribbon noodles
• 100 g carrots
• 100 g celery stalks
• 400 g beefsteak tomato (peeled, seeded and roughly chopped)
• 1 clove garlic
• 2 shallots (finely chopped)
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1 tbsp chervil (chopped)
• salt (pepper)
• 1 bunch arugula

Instructions

1. 1. Thoroughly wash the celery stalks and the carrots.
2. 2. Peel the carrots.
3. 3. Cut the celery and carrot vegetables into small cubes.
4. 4. Finely chop the shallots.
5. 5. Press the garlic through.
6. 6. Heat some oil in a pan.
7. 7. Sauté the shallots and garlic in the oil until they are soft and translucent.
8. 8. Add the cubed vegetables to the pan.
9. 9. Fry the vegetables for about 3 minutes.
10. 10. Stir the tomato paste into the pan.
11. 11. Season the mixture with salt and pepper.
12. 12. Pour half a cup of water into the pan.
13. 13. Let the sauce simmer on low heat for about 15 minutes.
14. 14. Fold the fresh chervil leaves into the finished sauce.
15. 15. Wash the arugula thoroughly.
16. 16. Remove woody stems and tough leaves from the arugula.
17. 17. Dry the greens thoroughly.
18. 18. Cook the pasta in plenty of boiling salted water until firm to the bite (al dente).
19. 19. Drain the pasta.
20. 20. Let the pasta drip dry well.
21. 21. Serve the pasta together with the tomato sauce.
22. 22. Scatter the fresh arugula as a topping on the dish.

Nutrition per serving

• kcal: 413
• Protein: 15 g · Fett/Fat: 4 g · Carbs: 77 g