Spring vegetable pasta stir-fry

Large 1481 spring vegetable pasta stir fry  dv

At just 283 calories per serving this recipe is worth a try!


A simple and delicious spring time recipe.
Spring vegetable pasta stir-fry
Large 1481 spring vegetable pasta stir fry  dv

Summary

  • serves
    4
  • kcal per serving
    283
  • cooking time
    20 mins
  • prep time
    10 mins
  • fat per serving
    2.90g
  • vegetarian
    Yes
  • vegan
    Yes
  • gluten free
    Yes
  • lactose free
    Yes
  • Ingredients

  • 1 vegetable stock cube
  • 200g asparagus spears
  • 1 red pepper, deseeded and sliced
  • 2 garlic cloves, crushed
  • 100g chestnut mushrooms
  • 200g thin ribbon or tagliatelle pasta
  • 200g baby corn
  • 8 spring onions, sliced
  • 100g mangetout
  • For the sauce

  • 1 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 0.5 lemon, juice
  • 1 tbsp tomato puree
  • salt and black pepper, freshly ground
  • Instructions

    1.

    Cook the pasta in a pan of boiling water with the vegetable stock cube. Just before the pasta is cooked, add the asparagus spears to blanch them, then drain together in a colander and rinse with boiling water from a kettle.

    2.

    Meanwhile, heat a non-stick wok and dry-fry the onions and garlic until soft. Add the mangetout, baby corn, red pepper and mushrooms and toss well.

    3.

    Stir the cooked pasta and asparagus into the wok of vegetables.

    4.

    Mix together the sauce ingredients and stir in the vegetable and pasta mixture. Using 2 spoons, mix together thoroughly before serving.

    5.

    Serve this dish on its own garnished with chives or with a green salad.

    Video

    We use cookies on this website, you can read about them here. To use this page as intended, please accept cookies