Vegetable Pasta Stir-fry

We tried a new recipe last night for tea and it was amazing. It tastes so good that we can’t wait to have it again. It will be a great dish for entertaining as well, we have some relatives visiting soon and I think this will definitely be one of the meals we do for them. They are non Vegans themselves and eat meat, I think any meat lover would happily enjoy this dish. Obviously it has no meat but its just a very enjoyable pasta dish which tastes fantastic.

Highly recommend and would be suitable for all the family.

Vegetable Pasta Stir-fry

Serves 2 (large portion, if you want a smaller portion take down the amount of vegetables used)

Ingredients

  • 150g Wholewheat Fusilli (other shapes can be used but the texture of fusilli works well)
  • 2 Carrots, thinly sliced
  • 100g Baby Corn Cobs
  • 3 tbsp Corn Oil
  • 1/2 tsp Dried Ginger
  • 1 Large Onion, thinly sliced
  • 1 Garlic Clove, thinly sliced
  • 2 Celery Sticks, thinly sliced
  • 1 Red Pepper, cut into strips
  • 1 Yellow/Orange Pepper, cut into strips
  • 1 tsp Cornflour
  • 2 tbsp Water
  • 3 tbsp Soy Sauce
  • 3 tbsp Dry Sherry (we used Harveys Bristol Cream Sherry)
  • 1 tsp Clear Honey (You can replace with Agave Nectar if you want)

Method

1.) Cook pasta as stated on the packet or your preferred method. Drain and keep warm.

2.) Make the sauce in advance so its ready to add to the wok/frying pan later. Mix the cornflour and water together in a bowl until you form a smooth paste. Stir in the soy sauce, sherry and honey. Put aside till later.

3.) Heat the corn oil in a pre-heated wok or large frying pan. Add the garlic and ginger to the pan and fry for about 30 seconds (careful not to burn). Then add in the onion and stir-fry for about a minute. Add the celery, peppers and carrots and stir fry for 2 minutes. Then add the baby corn cobs and stir-fry for another minute and then add the pasta.

4.) Get the sauce that you put aside and give it another mix as it may of separated. Then add the sauce to the wok/frying pan and stir-fry until coated and warm (you may need to add a little water into the wok if its too thick). Then serve immediately and enjoy.

Copyright © What’s Cooking Pasta. Recipe has been slightly adapted by us.

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