Tina and Dirk's Homepage

Spaghetti with zucchini
Ingredients for 4:

450 g small zucchini
50 g butter
3-4 tbsp olive oil
salt and black pepper
225 g spaghetti
grated Parmesan cheese

Chop the unpeeled zucchini and saute it in butter and oil until they are soft.
Cook the spaghetti. Drain the spaghetti and pour the vegetable-mix on it.
Sprinkle cheese before serving.

Tortellini-Bake a la Britta
Ingredients for 4:

500 g tortellini
450 g spinach
100 ml cream
salt, pepper and nusmeg
grated cheese

Defrost the spinach.
Cook the tortellini according to the packet instructions.
Mix the ingredients and add salt, pepper and nutmeg to taste.
Pour the cream over.
Sprinkle with cheese and bake it in the oven.

Mushrooms-ragout with green noodles
Ingredients for 2:

60 g green noodles
200 g button mushroom
2 small onions
1 tbsp oil
2 tbsp tomato paste
salt, pepper
herbal-mix, deep-frozen

Cook the noodles.
Clean, peel and chop the onions and mushrooms and brown in oil
Add tomato paste and 200 ml water.
Cook 10 minutes and flavour.

Leek-Bake a la Tanja
Ingredients for 4:

350 g pasta
600 g leeks
75 g butter
salt, pepper
400 g tomatoes
1-2 chillies
1/8 l vegetable soup
1 tbsp tomato paste
1 tsp oregano
2 eggs
100 ml milk
200 g Sheep's cheese

Cook the pasta in salt water. Strain.
Clean and wash the leeks. Dry and slice.
Heat up half of the butter in a saucepan and cook the leeks about 5 minutes with salt and pepper.
Fill the pasta into a dish. Brown the rest of the butter and sprinkle on the pasta. Add the leeks to the pasta.
Wash and slice the tomatoes and add on the leeks. Wash and chop the chillies and add to the tomatoes.
Mix vegetable soup, tomato paste and oregano and pour over. Mix eggs and milk, flavour and pour on the vegetables. Grate the cheese and add. Bake in pre heated oven about 30 minutes at 180°.

Tip: If it turns too brown, cover with tin foil.

Tofu Bolognese (for Spaghetti)
Ingredients for 4:

250 g tofu
1 tbsp Soya sauce
1 green pepper
400 g tomatoes
˝ bunch of herbs and vegetables for flavouring soup
2 onions
3 cloves of garlic
3 tbsp olive oil
100 g cream
10 black or green olives
2 tbsp chives, chopped
˝ tsp paprika powder
oregano
basil
chili powder/ cayenne pepper
black pepper
400 g spaghetti

Squash the tofu with a fork; mix it with the soya sauce, the basil and the pepper.
Quarter, clean and wash the green pepper and dip with the tomatoes in boiled water. Slice into fine stripes. Peel and chop the tomatoes. Wash, clean and chop the bunch of herbs and vegetables.
Peel and wash the onions and the garlic and brown in oil. Brown the tofu for 2 minutes in it. Add the prepared vegetables and brown for 1 minute. Add the cream and cook for 10 minutes in a closed saucepan.
Cook the noodles and fill in a heated bowl.
Stone and chop the olives and add with the chives, pepper and cayenne pepper to the sauce. Spread the sauce over the noodles.

Noodles all'arrabbiata
Ingredients for 4:

800 g tomatoes
1 onion
2 cloves of garlic
1-2 red chillies
2-3 tbsp olive oil
1 tbsp chopped basil
500 g noodles
salt

Scald, peel and chop the tomatoes. Peel and chop the onion and the garlic. Seed the chilli and cut into rings.
Heat up the olive oil and steam the onion, garlic and chilli.
Add the tomatoes, flavour with salt and simmer about 30 min.
Cook the noodles in saltwater in the meantime. Strain and mix with the tomato sauce and the basil.

Leek-Noodle-Bake
Ingredients for 4:

salt
250 g noodles
2 leeks (about 500 g)
4 medium tomatoes
2 tbsp olive oil
pepper
paprika-powder, sweet
vegetable soup (instant)
200 g Emmental cheese, grated

Cook the noodles in salt water about 8 minutes. Drain and let dry.
Clean, wash and slice the leeks. Clean , wash and chop the tomatoes.
Heat up the fat. Brown the leeks. Add the noodles and brown 2 minutes.
Add the tomatoes. Flavour with salt, pepper, paprika and vegetable soup. Fill into a dish. Sprinkle the cheese on.
Bake in an oven about 10 minutes at 200° C.

"Yesterday's" Pastapan
Ingredients for 2:

Noodle leftovers (about 200g)
2 eggs
milk
2 onions
mountain cheese, grated
oil
pepper

Heat the oil in a saucepan. Peel and slice the onions. Brown the onions in the oil, take out and put to one side.
Brown the noodles in the oil. Mix eggs and milk and add pepper to this mixture. Add the mixture to the noodles and brown.
Sprinkle the cheese on the noodles. Cover the saucepan and melt the cheese.
Add the onions and warm up. Serve in the pan.

Macaroni with creamy vegetables
Ingredients for 4:

300 g butter vegetables (deep frozen)
1 tbsp vegetable soup (instant)
400 g macaroni
salt, pepper, nutmeg
1/8 l milk
100 g cream
1 tbsp light sauce thickening
2 tsp lemon juice

Steam the butter vegetables. Add Ľ l water, boil and add the vegetable soup. Cook on low heat about 20-30 min. Stir from time to time.
Cook the noodles in salt water. Drain.
Add milk and cream to the vegetables. Bind with the sauce thickening. Flavour with salt, pepper, nutmeg and lemon juice. Serve the pasta with the vegetables.

Mushroom dumplings
Ingredients for 4:

Oil
200 g button mushrooms
1/8 l water
1 tbsp vegetable soup (instant)
200 ml cream
2 tbsp sauce from the company Gefro (instant)
1 paket Tivall-dumplings

Peel and chop the onion and brown. Add the cleaned and chopped mushrooms. Brown.
Add water and vegetable soup. Add Gefro-Sauce and cream and boil briefly.
Add the dumplings and warm up. Serve with noodles.

Tagliatelle with
mozzarella spinach sauce
Ingredients for 4:

1 onion
1 clove of garlic
olive oil
200 ml vegetable soup
450 deep-frozen cream spinach
250 g cocktail tomatoes
salt
pepper
500 g fresh tagliatelle
200 g mozzarella cheese

Peel and chop the onion and the garlic. Brown in oil, add the vegetable soup and the spinach. Defrost on medium heat about 15 minutes with lid.
Cut the bigger tomatoes in halves, throw the seeds away. Add all the tomatoes to the spinach, let it boil. Flavour with salt and pepper.
Cook the noodles in salty water about 2 minutes. Chop the mozzarella cheese. Drain the noodles and add, with the mozzarella cheese, to the spinach sauce.

Schwabian noodles
Ingredients for 4:

250 g flour
2 eggs
1 tsp salt
125 ml water
1 bunch of Bear's garlic/Ramson/Wild garlic or ramp

Remove the stalks from the Bear's garlic, wash and dry. Mix in a mixer and pass through a sieve.
Fill the flour into a big bowl. Add eggs, Bärlauch mush and salt. Mix with kneading hook.
Add water gradually. Add much liquid until the dough is thick but running. Cover and stand about 10 minutes.
Bring water to boil in a big pot, add salt. Fill the dough into a press and press in the boiling water. Bring to boil and remove with a sieve.

Sweet noodles with plums
Ingredients for 4:

300 g noodles
1 kg plums
sweetener or sugar or honey
50 ml dry red wine
1 cinnamon stick

Cook 1 l water. Add the noodles and cook about 12-15 minutes. They have to be soft. If you like, you can cook them with a pinch of salt and 1 packet of vanilla sugar.
Meanwhile wash the plums, cut in half and remove stone. Fill in a glass bowl. Flavour with sweetener, sugar or honey. Add red wine and cinnamon and cook covered in a microwave with 300-450 watt about 20 minutes. If necessary sweeten again or add more wine.
Drain the noodles and serve with the plums.

Tagliatelle with
mushroom and broccoli sauce
Ingredients for 4:

375 g broccoli
125 g button mushrooms
500 g fresh tagliatelle
1 onion
1 tsp oil
125 ml milk
3 triangles low-fat cheese spread
2 tsp medium mustard
nutmeg
salt

Defrost the broccoli and cook in the microwave.
Peel and chop the onion. Peel and slice the button mushrooms. Brown both in oil. Add milk. Melt the cheese in this mixture. Flavour with mustard, nutmeg and salt.
Cook the tagliatelle in salt water about 3 minutes. Prepare with the sauce.

TIP: If you like you can add 4-5 tbsp dry white wine to the sauce.

Pasta with
tomato and carrot sauce
Ingredients for 4:

2 onions
1 clove of garlic
3 carrots (about 150 g)
1 tsp olive oil
1 small tin (425 ml) of tomatoes
400 g whole wheat pasta (e.g. spirals)
salt
4 stalks of basil
1 tbsp cream cheese (three-quarter fat)
pepper

Peel the onions and the garlic. Chop the onions, press the garlic. Peel, wash and chop the carrots.
Heat up the oil. Brown the onions, garlic and the carrots. Add the tomatoes with the juice, boil and cook on low heat for about 15 minutes. Cook the noodles in salty water for about 15 minutes. Wash the basil and pluck the leaves.
Mash the tomato-carrot-mixture. Add cream cheese and basil. Cook on low heat 2-3 minutes. Flavour with salt and pepper.
Drain the noodles and serve with the sauce. Decorate with basil.

Spaghetti Hot & Fresh
Ingredients for 2:

250 g whole wheat pasta
100 g cream cheese, 0,8 % fat
170 g yoghurt, 1,8 % fat
3 tsp Ajvar (hot bell pepper paste)
1 tsp parsley
herbal salt
pepper

Cook the pasta in salted water for about 12 minutes. Meanwhile mix the cream cheese with the yoghurt and the Ajvar.
Flavour the sauce with salt and pepper and add the parsley. Drain the noodles and mix in a bowl with the pasta. Serve immediately.

Sauerkraut Lasagne
Ingredients for 4:

500 g fresh Sauerkraut
1 onion
1 tsp oil
3 tbsp tomato paste
250 m vegetable stock
200 g sour cream (24 % fat)
200 g sour cream (10 % fat)
salt
pepper
liquid sweetener or sugar
9 lasagne slices, not requiring pre-cooking
100 g grated cheese (30 % fat in dry matter)

Blanch the sauerkraut with hot water or boil in water for short time. Drain.
Peel and chop the onion. Heat the oil in a saucepan. Add onions and tomato paste. Add the dry Sauerkraut and steam.
Add the vegetable stock and a pinch of sugar or liquid sweetener and simmer covered for about 20 minutes.
Add both pots of sour cream and flavour with salt and pepper.
Fill the Sauerkraut and the lasagne slices in layers into an oven dish, top and bottom must be sauerkraut.
Spread with cheese and bake in a pre-heated oven at 180 °C about 30 minutes.

TIP : If you like, add 1 red bell pepper or some pineapple.

Linguine in bell-pepper sauce
Ingredients for 4:

500 g linguine
3 red bell peppers
1 onion
1 tsp olive oil
250 ml vegetable stock
50 ml red wine
1 tsp Ajvar (bell pepper paste)
1 cube low fat cream cheese with mixed herbs

Cook the noodles about 10-15 minutes.
Wash, clean and chop the bell peppers, peel and chop the onion.
Heat oil in a saucepan, brown onions and bell peppers, add vegetable stock and red wine and cook about 10 minutes.
Puree the sauce, flavour with Ajvar and round off with cream cheese.

Cabbage with pasta
Ingredients for 4:

500 g pasta, dry
350 ml vegetable soup
500 g fresh Sauerkraut
10 juniper berries
1 bay leaf
salt
1 pinch of sugar
pepper
˝ tsp oil
1 onion
1 tsp oil
3 tbsp sour cream

Blanch the sauerkraut with hot water or boil in water for a short time. Drain.
Bring the vegetable soup with the juniper berries, bay leaf, salt and sugar to the boil and simmer for about 30-40 minutes with a lid.
Cook the pasta as according to instructions on the packet.
Meanwhile peel and slice the onion and brown in ˝ tsp oil.
Drain the pasta and brown in 1 tsp oil in a big saucepan. Add the cabbage with the juice and mix. Add the sour cream and mix again and decorate with the fried onion rings.

Noodles with leek
Ingredients for 2:

1 big leek
about 1 l vegetable stock
250 g whole wheat pasta
2 tbsp low fat cream cheese
1 tsp curry
vegetable soup, instant
nutmeg

Slice the leek in 10-15 cm pieces, then slice in small stripes, wash.
Boil the vegetable stock, add noodles and leek and cook about 10-15 minutes.
Drain, retaining a little water. Add cream cheese and mix and flavour with vegetable soup, nutmeg and curry.

Brussels sprout and noodle bake
Ingredients for 4:

1 kg Brussels sprouts, frozen
500 g whole-wheat pasta
vegetable stock
500 ml tomato puree
2 tbsp tomato paste
Ľ tsp chilli
herbal salt
pepper
1 tbsp Italian herbs
100 g grated cheese, 30 % fat

Cook the Brussel sprouts in vegetable stock about 15 minutes, drain.
Cook the noodles in vegetable stock about 12 minutes, drain.
Mix noodles and Brussels sprouts and fill into an oven dish.
Mix tomato puree with 125 ml vegetable stock and tomato paste, flavour with spices and herbals, spread on the bake.
Sprinkle with cheese and bake in a pre-heated oven at 200 °C about 10 minutes.

Spaghetti omelette
Ingredients for 2:

385 g whole wheat spaghetti, cooked
2 eggs
125 ml milk
1 tsp oil
herbal salt
pepper
2 tbsp 8- herbal mixture, frozen
paprika powder, sweet
80 g grated cheese, 30 % fat

Mix eggs and milk and flavour with herbals and spices.
Heat the oil in a saucepan. Add the spaghetti. Sprinkle the egg and milk mixture on the spaghetti and spread with the cheese.
Curdle with medium heat covered about 10 minutes.

TIP : This recipe is good for pasta leftovers.
Serve with a mixed salad with a yoghurt dressing.

Yoghurt Dressing:

150 ml yoghurt, 0,1 % fat
50 ml milk
1 tbsp water
1 tsp lemon juice
3 tsp salad cream, low-fat mayonnaise
1 tbsp 8 herbal mix, frozen
1 tbsp medium mustard
1 tsp tomato paste
1 dash liquid sweetener
herbal salt
pepper
Fondor

Mix all the ingredients and flavour with the herbs and spices.

Pasta with Zucchini and mustard sauce
Ingredients for 2:

3 small zucchinis
2 tomatoes
1 clove of garlic
250 g pasta (e.g. penne)
salt
1 tsp olive oil
150 ml vegetable stock
50 ml milk
2 tbsp cream cheese 0,2 % fat
2 tsp spicy Dijon mustard
1 tbsp medium mustard
1 tsp Bavarian sweet mustard
1 tsp herbal mix for spaghetti (Art. Nr. 4340)

Wash and chop the zucchini. Seed the tomatoes and chop. Peel and press the garlic.
Cook the pasta in salt water for about 15 minutes.
Heat the oil, brown the garlic and the zucchini, add vegetable stock and milk, cook for about 5 minutes.
Add mustard and flavour with the herbal mixture. Add the tomatoes.
Drain the noodles and serve with the sauce. Sprinkle with cheese if you like.

Pasta with eggplant sauce
Ingredients for 2:

1 eggplant
1 zucchini
1 small tin (425 ml) of tomatoes
1 onion
1 clove of garlic
1 tsp olive oil
1 tbsp tomato paste
1 tsp vegetable soup (Instant)
1 pinch of sugar
1 tsp oregano
salt
pepper
250 g whole-wheat pasta (e.g. Farfalle)

Wash and slice the eggplant. Sprinkle with salt and let the slices stand.
Wash and chop the zucchini peel and chop the onions and the garlic.
Wash the eggplant slices and dry, then chop. Heat the oil and brown the onion, garlic and the tomato paste. Add the zucchini and the eggplant.
Chop the tin tomatoes and add with the juice. Flavour with vegetable soup, salt, pepper, sugar and oregano and cook for about 10 minutes.
Meanwhile cook the pasta about 8-10 minutes. Serve with the eggplant sauce.

Spaghetti Sweet & Sour
Ingredients for 4:

2 tsp corn flour/corn starch
75 ml water
4 tsp honey
3 tbsp Aceto Balsamico vinegar
2 tbsp tomato paste
1 tbsp sugar
3 tbsp soy sauce
3 tbsp Sherry
3 tsp oil
3 slices of pineapple (tin/can)
1 jar of mung bean sprouts/soy bean sprouts
7 small tomatoes
2 knife points Sambal Oelek
500 g whole-wheat spaghetti

Cook the noodles about 10 minutes.
Mix flour with water. Heat honey, vinegar, tomato paste, sugar, soy sauce, sherry and oil in a wok. Add the flour and water mixture and bring to boil.
Drain the sprouts. Chop the pineapple slices. Seed the tomatoes, remove the stalks and chop. Mix the spouts, pineapples and tomatoes with the sauce and flavour with Sambal Oelek.
Add the spaghetti.

TIP: You can use Chinese egg-noodles, too.

Greek Pasta Bake
Ingredients for 4:

500 g pasta (e.g. Penne)
300 g spinach, frozen
1 onion
2 cloves of garlic
1 tsp olive oil
3 tbsp parsley
herbal salt
2 eggs
100 g sour cream, 24 % fat
50 ml milk
nutmeg
pepper
150 g sheep's cheese

Cook the noodles in salt water about 15 minutes, drain.
Defrost and drain the spinach. Peel and chop the onion and the garlic. Heat the oil in a saucepan. Add garlic and onion and brown. Add spinach and parsley, flavour with salt and brown.
Mix eggs, sour cream and milk and flavour with nutmeg, salt and pepper.
Fill the half of the noodles into an oven dish. Add spinach and cheese and add the rest of the noodles. Cover with the milk mixture.
Bake in a pre-heated oven at 180 °C about 20 minutes.

Pasta with traffic-light sauce
Ingredients for 4:

500 g pasta e.g. linguine
3 bell peppers (1 red, 1 yellow, 1 green = traffic lights)
1 zucchini
1 onion
2 tomatoes
1 tsp Ajvar (bell pepper paste)
1 tbsp tomato paste

Cook the pasta about 10-15 minutes in salt water.
Wash, clean and chop the bell peppers, peel and chop the onion. Wash and slice the zucchini.
Cook the vegetables with 2 tbsp water in the microwave at 450 W about 8-10 minutes.
Fill into a tall jar.
Wash and chop the tomatoes and puree with the vegetables, Ajvar and tomato paste.
Serve with the pasta.

Pasta with green vegetables
Ingredients for 4:

500 g noodles
1 onion
1 clove of garlic
1 tsp olive oil
250 g spinach, frozen
herbal salt
pepper
50 ml vegetable stock
2 zucchini
1 cube low fat cream cheese with mixed herbs

Cook the pasta ( I used linguine, but Farfalle or spirals are better) in salt water.
Peel and chop the onion and the garlic and brown in oil. Add the spinach and the vegetable stock and cook on medium heat.
Wash and clean the zucchini. Cut lengthwise and slice and cook in the microwave for about 8 minutes at 300 W.
Mix cream cheese, zucchini and spinach. Flavour with salt and pepper.
Drain the pasta and serve with the vegetables.

Pasta with yoghurt sauce
Ingredients for 2:

250 g whole wheat pasta (e.g. Farfalle)
1 tbsp lemon juice
10 basil leaves
1 tsp oil
150 g low-fat yoghurt
herbal salt
pepper
1 pinch of sugar

Cook the pasta in salt water about 10 minutes.
Clean, wash and chop the spring onions. Wash, dry and chop the basil.
Heat the oil in a saucepan. Brown the spring onions. Add the lemon juice.
Take the saucepan from the cooker, stir mix in the yoghurt and basil and flavour with salt, pepper and a pinch of sugar.
Drain the pasta and mix immediately with the yoghurt sauce.

Pasta For2Freaks
Ingredients for 2:

500 g colourful pasta e.g. Farfalle areobaleno
1 onion
1 clove of garlic
250 g tofu
500 g button mushrooms
2 tsp vegetable fat
250 ml dry white wine
3 tbsp grainy Dijon mustard
200 ml Dr. Oetker Crème balance liquid (7.5 % F)
lemon juice
salt
pepper
garden cress for decoration

Peel and chop the onion and the garlic. Wash, dry and chop the tofu. Clean and chop the mushrooms.
Brown everything together in the fat. Add the wine and the mustard. Simmer on medium heat and reduce to 1/3.
Meanwhile cook the pasta for about 14 minutes.
Stir the Crème balance into the sauce and flavour with lemon juice, salt and pepper.
Drain the pasta and serve with the sauce. Wash the garden cress and decorate.

The original recipe was with green tagliatelle pasta, chicken and cream.

Spaghetti with Bear's garlic Pesto
Ingredients for 2:

500 g whole wheat spaghetti
3 tbsp Bear's garlic Pesto

Cook and drain the pasta and mix with the Bear's galic Pesto.

Bear's garlic Pesto
Ingredients for 2 small jars:

50 g pine nuts
100 g Bear's garlic/Ramson/Wild garlic or ramp
50 g Parmesan cheese
50 ml olive oil
salt
pepper
lemon juice

Roast the pine nuts without fat in a saucepan, cool.
Wash, dry and chop the bear's garlic.
Mix bear's garlic, nuts and cheese in a mixer and add olive oil. Mix everything. Flavour with salt, pepper and a dash of lemon juice.
Fill the into jars and keep in the refrigerator. Keeps about 8 weeks.

Colourful Farfalle
Ingredients for 2:

250 g farfalle
220 g green princess beans (tin/can)
1 tsp olive oil
1 onion
1 clove of garlic
1 tbsp tomato paste
2 yellow bell peppers
400 g tinned tomatoes
2 tbsp Italian herbs
herbal salt
pepper
parmesan cheese

Cook the pasta in salt water al dente.
Meanwhile peel and chop the onion and the garlic. Wash, clean and chop the bell peppers.
Heat the oil. Brown the onions, tomato paste, garlic and the bell peppers for about 2 minutes.
Add the tomatoes with the juice, mash the tomatoes with a spoon. Flavour with herbs, salt and pepper.
Heat the beans in the sauce. Drain the pasta, mix and serve with the parmesan cheese.

Pasta with Bear's garlic
Ingredients for 4:

500 g Pasta three-coloured
1 tsp olive oil
1 onion
150 button mushrooms, frozen
50 ml vegetable stock
100 g cream cheese, 0,2 % fat
100 g fresh Bear's garlic/Ramson/Wild garlic or ramp
salt
pepper

Cook the pasta about 9 minutes.
Meanwhile peel and chop the onion and brown in oil. Add the button mushrooms and simmer for about 5 minutes. Fill up with vegetable stock.
Stir in the cream cheese.
Wash and dry the Bear's garlic and chop finely. Fill in the sauce and flavour with salt and pepper.
Drain the pasta und mix with the sauce. Serve with parmesan.

Bell peppers with alphabet noodle filling
Ingredients for 2:

100 g pasta ( e.g. alphabet noodles)
4 bell peppers
5 tbsp Italian mixed herbs, frozen
125 g mozzarella cheese, low-fat
salt
pepper
25 ml vegetable stock

Cook the pasta in salt water about 3 minutes and drain. Cut the top off the bell peppers and remove the seeds. Chop the top of the bell peppers without the stalk.
Cut the mozzarella cheese in halves. Put 4 slices aside, chop the rest of the mozzarella cheese.
Mix the pasta with the herbs and the diced bell pepper and the chopped mozzarella. Flavour with salt and pepper.
Put the bell peppers into an oven dish and fill with the mixture. Fill the vegetable stock into the oven dish.
Put one slice of mozzarella cheese on each bell pepper and bake in a pre-heated oven at 180°C for about 15-20 minutes.

Pasta with broccoli and tomato sauce
Ingredients for 4:

500 g pasta (e.g. Riccetti tricolore / 3 colours pasta)
500 g broccoli, frozen
1 tsp olive oil
1 onion
1 clove of garlic
3 tbsp tomato paste
1 tin / can (800 g) tomatoes
salt
4 tbsp basil, fresh
2 tbsp oregano, dry

Cook the pasta according to the packet instructions for 9-10 minutes.
Cook the broccoli in the microwave with some water for about 10 minutes at 450-650 watt.
Peel and chop the onion and the garlic. Heat the oil. Brown the onion, garlic and the tomato paste.
Add the tomatoes with the juice and simmer. Flavour with salt and the herbs. Add the broccoli.
Drain the pasta and serve with the sauce.

TIP: Sprinkle with freshly grated Pecorino Romano cheese (salty!) or Parmesan cheese.

Tortellini Saucepan
Ingredients for 2:

250 g tortellini filled with vegetables
1 tsp olive oil
1 onion
2 tbsp tomato paste
500 g fresh button mushrooms
3 bell peppers (red, yellow, green)
240 g peeled tomatoes, tinned
3 tbsp fresh basil
2 tbsp fresh thyme
1 tsp vegetable soup (instant)
pepper

Cook the tortellini in vegetable stock for about 15 min.
Peel and chop the onion. Clean the button mushrooms and slice into halves or quarters. Wash, clean and chop the bell peppers.
Heat the oil in a saucepan. Brown the onion and the tomato paste. Add the bell peppers and mushrooms and brown.
Add the tomatoes with the juice and cook for about 15 minutes.
Add the herbs and flavour with vegetable soup and pepper.

Spaghetti with lemon sauce
Ingredients for 2:

250 g whole wheat pasta (e.g. spaghetti)
1 lemon
50 ml vegetable stock
125 ml milk
3 triangles low-fat cheese spread
salt
pepper
a pinch of sugar
chives for decoration
parmesan cheese

Cook the pasta in salt water about 10 minutes.
Wash the lemon with hot water. Grate the zest, squeeze the juice.
Heat the milk and the vegetable stock and melt the cheese. Add the lemon zest and 1 tbsp of lemon juice and flavour with salt, pepper and a pinch of sugar.
Drain the pasta, sprinkle with the sauce and decorate with chives. Serve with parmesan cheese.

Emperor pasta
Ingredients for 2:

250 g whole-wheat pasta (e.g. Linguine)
1 onion
150 g mixed vegetables (broccoli, carrots, cauliflower), frozen
150 g button mushrooms, frozen
1 tomato
2 tbsp tomato paste
curry powder
˝ pineapple, fresh
1 tbsp pineapple juice, fresh
2 tbsp light soy sauce
1 tbsp red wine vinegar
mixed Chinese herbs
Sambal Oelek

Cook the pasta in saltwater about 10 minutes.
Peel and chop the onion. Wash and chop the tomato. Chop the pineapple. Cook the mixed vegetables in the microwave at 650 W for about 5 minutes.
Heat the oil, brown the onion. Add the frozen mushrooms, tomato paste and curry powder and brown.
Add the mixed vegetables, tomato and pinapple. Add the pineapple juice, soy sauce and vinegar and flavour with the Chinese herbs and sambal Oelek.
Drain the pasta and mix with the vegetables.

Mie noodle pan
Ingredients for 2:

2 cubes (125 g) of Mie noodles
1 tsp oil
250 g carrots
250 g button mushrooms
2 spring onions
250 g fresh soybean sprouts
3 tbsp bright soy sauce
pepper

Cook the Mie noodles according to the packet instructions about 5 minutes in water.
Peel the carrots and slice into small pegs. Clean and slice the button mushrooms. Wash and chop the spring onions.
Heat the oil in a wok. Brown the carrots. Add the mushrooms and the spring onions.
Add the soy sauce and flavour with pepper. Add the bean sprouts.
Drain the noodles and mix with the vegetables.

Pasta with nectarine and curry sauce
Ingredients for 2:

250 g whole-wheat pasta (e.g. Farfalle)
1 tsp oil
1 onion
1 tsp yellow curry paste
4 nectarines or peaches
200 ml coconut milk
lemon juice
cashew nuts, salted

Cook the noodles about 10 minutes.
Peel and chop the onion. Skin the nectarines or peaches and chop the flesh.
Heat the oil, brown the onion and the curry paste. Add the coconut milk.
Add the nectarines and simmer. Flavour with lemon juice.
Drain the pasta and add. Spread with the nuts and serve.