When you feel in the mood for pasta, but still need to get your daily vitamins, nothing’s better than this delicious courgette and curry sauce.
Serves: 2 | Preparation time: ˂10 mins | Cooking time: 20 mins
- Wholemeal pasta: 180 g
- Water: 150 ml
- Cherry tomatoes: 5
- Carrots: 2
- Courgettes: 2
- Onions: ½ an onion
- Thyme, fresh: 1 sprig
- Butter: 1 tbsp
- Curry: 1 tsp
- Salt: to taste
- Extra virgin olive oil (EVOO): to taste
Cut the cherry tomatoes, the carrots, the courgette, and the onions. Brown the onions in a pan with olive oil, then add the rest of the vegetables, along with the thyme. Pour in a bit of water and season to taste. Cover with a lid and cook for 10 minutes, stirring occasionally. Add water from time to time if necessary.
Boil the pasta in plenty of salted water and drain it when it is still al dente. Put the pasta in the pan, add the curry and the butter and sauté everything together for 7 minutes.