This is a truly satisfying dish, in every possible way! It is hearty, wholesome, colourful, full of flavours, balanced and packed with nutrients and sustenance. With one portion, you can tick off several of your daily dozen! Feel free to play around with mixing up the veggies and adding the ones you love.
Rainbow Veggie Wholemeal Pasta With Edamame
500g wholemeal pasta (choose gluten-free as needed)
1/2 cup vegetable stock
1 onion, finely chopped
1/2 red bell pepper, finely chopped
1 cup chopped green beans, fresh or frozen
2/3 of a cup corn, fresh or frozen
1/2 a cup peas, fresh or frozen
2 cups mini pomodoro or cherry tomatoes, halved
4 cups of edamame, fresh or frozen
8 tofu sausages (optional)
1-2tbsp soy sauce
Juice of a lemon, decided
1tbsp vegetable stock powder
1tbsp nutritional yeast
1tbsp golden linseed
1tbsp fresh parsley, finely chopped
Some freshly ground black pepper
🍅 First boil the pasta, according to package instructions.
🍅 While the pasta is cooking, pour the vegetable stock in a separate deep pan or a wok and add the onion and the red pepper. Sauté for a couple of minutes, then add the beans, the corn and the peas and continue to cook over medium heat for another 3-4 minutes. Finally, add the halved tomatoes and cook for 3 more minutes. set aside.
🍅 Steam the edamame in a steamer, or covered in a pan with a little hot water. When they are ready and they feel soft but still hold their shape, rinse them with cool water and shell them. Set aside.
🍅 Cut the tofu sausages into chunks, if using. Water-fry the pieces until cooked. Keep stirring, while the water evaporates. Then add the soy sauce and the lemon juice of half the lemon and stir-fry in order to brown them slightly. Set aside.
🍅 When the pasta is ready, drain it well and return to the pan. Mix in the veggies, the sausage pieces and the shelled edamame. Mix in the nutritional yeast and the vegetable stock powder. Serve into bowls, squeeze the other half of the lemon and sprinkle with linseeds, the parsley and freshly ground black pepper.