Checklist:
Ingredients:
• 250 g whole grain pasta
• 700 ml tomato passata
• 700 ml vegetable stock
• 250 g canned white beans
• 100 g low-fat feta cheese
• 40 g oyster mushrooms
• 1 white onion
• 1 clove of garlic
• ½ yellow bell pepper
• 4 spears of green asparagus
• 2 spring onions
• 2 baby carrots
• 1 baby fennel
• 30 ml olive oil
Cookware:
• Cutting board
• Knife
• Pot of at least 3 l
• Spatula
• 2 forks
• 2 bowls
Recipe:
Preparation:
1. Cut 1 clove of garlic into slices and dice 1 onion.
2. Pick apart 40 g oyster mushrooms into stripes of 2-3 cm.
3. Cut ½ bell pepper, 4 spears green asparagus, 2 spring onions, 2 baby carrots and 1 baby fennel into rough pieces.
Cooking:
1. Heat up a pot on medium heat and add the garlic.
2. 1 minute later add the diced onion and oyster mushroom stripes and sear the mix for about 2 minutes.
3. Deglaze the mix with 700 ml tomato passata and 700 ml vegetable stock.
4. Add 250 ml whole grain pasta and all the cut vegetables.
5. Cook it for about 12 minutes on low heat.
6. Add 250 g canned white beans and let the one pot pasta rest for 1 minute.
7. Serve on two dinner plates, each garnished with about 50 g of rough pieces of low-fat feta cheese.
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