Sautéed Macaroni with Vegetables
A quick, healthy, and vibrant weeknight meal features tender macaroni tossed with crisp, colorful sautéed vegetables, garlic, and light seasoning. The dish serves as a fast family dinner or a simple, nutritious meal prep option.
Servings: 2
Time: 20 min
Ingredients
- 200g macaroni pasta
- 1 thumb-sized piece of ginger
- 1 small handful of fresh basil leaves
- 12 cherry tomatoes
- 1 small carrot
- 1 celery stalk
- 100g mixed brown and white beech mushrooms, roots trimmed
- 2 tablespoons olive oil
- Salt
- Black pepper
Instructions
- Cook macaroni in boiling salted water for 13 minutes, then drain and set aside.
- Heat olive oil in a pan, then stir-fry the ginger and mushrooms until golden and fragrant.
- Add carrots, celery, and cherry tomatoes. Season with salt and pepper, and stir-fry until softened.
- Mix in the cooked macaroni and fresh basil leaves, toss until the basil wilts, and serve.
Watch Step-by-Step Video!