Organic spelt fusilli with vegetables

What do you think about organic spelt fusilli with vegetables? Instead of the conventional wheat pasta, we can opt for one made from spelt, which is easier to digest than regular wheat, and is also rich in fiber, vitamins, minerals, proteins and carbohydrates. Or I have also made it with some chickpea flour fusilli, so the protein intake will be much higher.

In addition, if we accompany it with sautéed vegetables and a little bit of cheese to give it an extra touch of flavor, we will get a super healthy dish full of nutrients.

INGREDIENTS:

• 500 gr of spelt fusilli or chickpea flour fusilli
• 1 zucchini
• 1 clove garlic
• 5 dried tomatoes
• 1 spring onion
• 200 gr of mushrooms
• 150 gr of goat or mozzarella cheese
• 1 chili pepper
• Olive oil
• Salt

STEP BY STEP RECIPE:

1. In a saucepan we put abundant water and we take it to boil, we add salt and the pasta and we boil the time indicated by the manufacturer. In this case, with the organic spelt fusilli from Lidl is only 4/5 minutes.

   

2. Meanwhile, cut the spring onion and the washed zucchini into julienne strips.
3. Heat three spoonfuls of oil in a frying pan and brown the garlic cut in thin slices together with the chili pepper.
4.  Add the spring onion and zucchini and sauté for about 5 minutes, add the mushrooms and sauté for another 5 minutes, and finally add the diced sun-dried tomatoes and stir.
5. Add a little salt (to taste) and turn off the heat.
6. Crumble the goat cheese and pour it on top and stir. We will see how it melts partly with the heat of the frying pan and the vegetables.
7. Strain the pasta and add it to our bowl, add all the sautéed vegetables and stir so that everything is well integrated and add another splash of olive oil on top.

But how tasty and healthy is pasta! organic spelt fusilli with vegetables?

With all my love,

Mireia Alum

My instagram: @cocinayviajes