This dish tasted fantastic. It is a great vegetarian dish and if you want to be extra healthy you could use wholewheat pasta and a little less cheese, either way it is yummy! Cooking your vegetables on a low flame all the way through in a small pan gives the carrots and peppers the juicy and sweet flavour that is so very delicious.
Ingredients
1 Yellow Capsicum/Pepper(sliced)
Half Onion(sliced)
2 Small Carrots(sliced thin)
Hand Full Mushrooms(sliced)
3 Cloves Garlic(crushed)
2 Tbsp Grated Parmesan Cheese
Small Chunk Edam Cheese(grated)
Large Pinch Black Pepper
3 Drops Lemon Juice
Olive Oil
1 Yellow Capsicum/Pepper(sliced)
Half Onion(sliced)
2 Small Carrots(sliced thin)
Hand Full Mushrooms(sliced)
3 Cloves Garlic(crushed)
2 Tbsp Grated Parmesan Cheese
Small Chunk Edam Cheese(grated)
Large Pinch Black Pepper
3 Drops Lemon Juice
Olive Oil
3 Hand fulls of spiral shaped Pasta(or pasta shape of your liking)
Fry your carrots and onions together in a small pan for 4-5 minutes. If you use a frying pan it will cook too quickly.
Now add your yellow peppers and cook for a few more minutes.
Now add your mushrooms and cook for a few minutes more, make sure you stir it all through together. Put your pasta into some salted pre-boiled water.
Add your garlic and stir - cook for a few minutes.
Add your few drops of lemon juice and stir.
Your pasta should be ready now.
Turn off the heat to your pan and stir in some black pepper.
Stir in your grated Parmesan cheese.
Now grate your little piece of Edam cheese on your drained pasta and stir well.
Add your yellow pepper mixture and stir well.
Serve and enjoy Jeena's Twisty Pasta Delight. :)
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