Multi-vegetable plumas

with sautéed vegetables and honey vinaigrette



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


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.

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