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–+ servings

Vegane Schupfnudelpfanne mit Paprika und Pilzen

A delicious vegan dish featuring potato noodles sautéed with bell peppers and mushrooms, perfect for a quick and satisfying meal.
Rezept drucken Pin Recipe
Vorbereitungszeit 15 Minuten
Zubereitungszeit 20 Minuten
Gesamtzeit 35 Minuten
Portionen: 4 servings
Gericht: Main Course
Küche: German, Vegan
Calories: 320
Ingredients Method Nutrition Notes

Zutaten
  

Schupfnudeln
  • 500 g potato noodles store-bought or homemade
Vegetables
  • 1 medium bell pepper sliced
  • 200 g mushrooms sliced
  • 1 medium onion chopped
  • 2 cloves garlic minced
Seasoning
  • 2 tbsp olive oil for frying
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
  • 1 tsp paprika powder for flavor
  • 1 tbsp fresh parsley chopped, for garnish

Method
 

Prepare the Ingredients
  1. Boil the potato noodles according to package instructions, then drain and set aside.
  2. Slice the bell pepper and mushrooms, chop the onion, and mince the garlic.
Cook the Vegetables
  1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
  2. Add the sliced bell pepper and mushrooms to the skillet, cooking until they are tender, about 5-7 minutes.
Combine and Serve
  1. Add the cooked potato noodles to the skillet with the vegetables. Season with salt, black pepper, and paprika powder. Stir gently to combine.
  2. Cook for an additional 5 minutes, allowing the flavors to meld. Garnish with fresh parsley before serving.

Nährwerte

Serving: 1servingCalories: 320kcalCarbohydrates: 50gProtein: 7gFat: 12gSaturated Fat: 1.5gFiber: 5gSugar: 3g

Notizen

This dish can be customized with other vegetables or spices according to your preference.

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