Vegan | Vegetarian

50 g wholemeal pasta

100 g peas (fresh)

50 g green beans

1 clove of garlic

1 handful broccoli

1 handful of cocktail tomatoes

1 tbsp olive oil

Salt & pepper

Basil (fresh)

1. Cook the pasta in water with a little salt until it is firm to the bite.

2. Chop the garlic finely, divide the broccoli into florets and halve the cocktail tomatoes.

3. Fry the garlic, broccoli, peas and beans in a pan with a little oil until everything is cooked. Add the cocktail tomatoes at the end so they only gain heat.

4. Arrange the drained pasta on a plate and top with the vegetables and some basil.

Energy 407 kcal | Protein 18 g | Carbohydrates 54 g | Fibre 0 g | Fat 11 g