Spicy Veggie Pasta With Cashews

This recipe is quick to make (approx. 30 minutes) and so delicious that your family will love it. It’s low in fat, sugar free, and packed with vegetables and whole grain.

Ingredients

• 200 g whole wheat pasta
• 4 tbsp. rape-seed oil
• 3 red chili, chopped (or 1 tsp. crushed chili)
• 1 small onion, chopped
• 80 g cashew nuts (plain or with chili flavor)
• 2 red and 1 yellow pepper, thinly sliced
• 150 g green beans (fresh or canned), cut into 2 cm long pieces
• 1 tin sweet corn (240 g)

Steps

1. Cook the pasta in boiling water. Check the cooking instructions on the label, as cooking times may differ from “normal” pasta.
2. In the meantime, chop the onions and chili.
3. Heat the oil in a pan, fry the onions and chili for about 3 minutes, occasionally stirring. Then add the cashews and fry for another minute.
4. Add the pepper and beans and stir-fry for about 5-10 minutes until the vegetables are soft. Then add the corn, mix everything well and leave on the stove until the corn is hot.
5. Drain the pasta and serve it with the veggies.

Serves 4.

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