Whole grain rice noodles with bell pepper spinach

Vollkornreisnudeln mit Paprika-Blattspinat

A light, nutritious pasta dish with few ingredients, quick and easy to prepare. The wholegrain rice noodles are gluten-free and the ingredients can vary depending on the season.

Ingredients for 2 people:

  • 1 tbsp ghee/sesame oil

  • 1 onion diced

  • 1 red pepper diced

  • 120 g fresh leaf spinach

  • 300 g wholegrain rice noodles

  • 1 tsp oregano

  • ½ tsp turmeric powder

  • ½ tsp coriander powder

  • 1 pinch of sweet paprika powder

  • 1 pinch of nutmeg

  • 2 tbsp olive oil

  • Rock salt

  • Black pepper

  • Parmesan/ vegan parmesan (optional)

Preparation:

  1. Fry the onion cubes in ghee/sesame oil, add the pepper cubes and then briefly fry all the spices except the nutmeg. Pour in a little water and cook until soft.

  2. Add the leaf spinach at the end, simmer briefly and season with salt, pepper, olive oil and nutmeg.

  3. Cook the pasta al dente and, if desired, season with Parmesan or vegan Parmesan .

My dosha tip: Leaf spinach has an astringent and bitter quality. It is particularly suitable for Pitta and Kapha constitutions.

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