Multi-vegetable plumas
with sautéed vegetables and honey vinaigrette
Ingredients
320 g of GALLO ‘Nature’ Multi-vegetable: kale / spirulina / carrot
2 carrots
60 g of baby spinach
60 g of asparagus
2 tablespoons of honey
160 g of mushrooms
A bit of black pepper
A pinch of salt
Preparation
Step 1
Cook the pasta following the instructions on the pack. Set aside.
Step 2
Finely dice the onion and slice the carrot.
Step 3
Clean, cut off the stem and slice the mushrooms and asparagus.
Step 4
In a pan, add two tablespoons of olive oil and sauté the onion. Then add the mushrooms, and finally, the carrots.
Step 5
Season and cook for 5 minutes. Add the spinach and asparagus.
Step 6
Add the mixed vegetables to the pasta. Set aside.
Step 7
For the vinaigrette: mix the vinegar, the remaining olive oil, honey, salt and pepper.
