Delicious One-Pot No-Chop Pasta

Von Spain on a Fork · 35 Min.

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Zubereitung

1. Separate the garlic cloves, peel them, drain the olives and shake off excess water, and rinse and pat dry the mushrooms, removing any dirt. Rinse the cherry tomatoes.
2. Heat a large pan over medium heat and add 2 tablespoons olive oil. After a couple of minutes, add the garlic and stir for 1 minute, then add the mushrooms.
3. When the mushrooms are lightly sautéed (about 5 minutes), add the cherry tomatoes and cook for 2 to 3 minutes, until lightly sautéed.
4. Add the olives, paprika, dried parsley and thyme, and season with salt and pepper. Stir quickly, then add the wine and simmer for a couple of minutes.
5. After about 3 minutes, when the alcohol has cooked off, add the vegetable broth and bring to a high heat. Once boiling, add the pasta and stir every 2 minutes.
6. After 9 to 10 minutes, when most of the broth is absorbed but some liquid remains, cover and lower to low-medium heat.
7. After 2 to 4 minutes, when the pasta is al dente, uncover, add the mozzarella balls, cover again and turn off the heat. Let stand for 1 minute.
8. Uncover, garnish with fresh parsley and serve straight from the pan.

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KnoblauchKäseTomatePilzNudelnMozzarellaKirschtomateOlive