Oh marmite et ponponER’S how i miss you ❤
I woke up this morning and the first thing on my mind was marmite et ponpon. Back form the summer vacation and before getting overwhelmed by a packed schedule, i wanted to start with by a big fat i love you and i miss you.
I spontaneously chose the last post from the queue (the long queue, the really long queue) to share it with you, without thinking and without planning … All i can say (emotionally driven) i really miss you and miss my space where i share with you what i like to do the most.
Happy to reconnect with you after this long time!
Vegan whole wheat fusilli pasta is my recipe to share with you today. Serving 4, you will need:
- one pack of whole wheat fusilli (cooked as per pack instructions, washed and drained)
- 500b tomato puree
- 1 big capsicum cut a la julienne
- 2 cups broccoli
- 1 1/2 cup fresh mushroom sliced
- 5-6 small zucchini cut a la julienne
- 2 big carrots shaved or thinly sliced
- 1 cup black olive, seedless
- 3 tbsp olive oil
- salt and pepper as per your taste
Bring olive oil to heat and sautee the broccoli, carrots and zucchini for 2 minutes then add capsicum (choose the color you want), mushroom and olive to sautee all for another 1-2 minutes.
Pour the puree of tomato and cook the mixture 1 minute after boiling. You don’t want the veggies to be 100% cooked. The little bit of crunchiness will create a beautiful contrast with the pasta. Add salt and pepper as per your taste!
Mix the sauce with the pasta and serve it hot or maybe at room temperature. Bon appetit!
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