Culinary Special- Veggie Pasta by Emese Horváth

Dear All,

I thought it could be nice to not only use this blog to share travel experiences but to share healthy and tasty recipes! I asked some talented young ladies to help me out and so this is our first post about food! I am very excited!

This recipe is by Emese Horváth, an amazing young lady who has a significant knowledge regarding healthy food and lifestyle in general!

Veggie Pasta

(quick & easy nothing fancy)
For those lazy evenings when you need a filling dinner in 30 minutes.


After seeing a great (from the marketing point of view) advertisement I couldn’t stop wondering about eating pasta ASAP. I convinced myself to make it that evening, but I wanted to create a healthier, more colorful and a bit unusual pasta.

Why is this healthy?

These vegetables give us the needed micronutrients, in companion with beneficial fibers. Carrots are packed with beta-carotene, which promotes are skin and eye health. They can also help to prevent heart attacks and reduce your bad cholesterol. Red cabbage is full of minerals and vitamins like C, A, E, and K. This type of cabbage helps to prevent premature aging and reduces the chances of cancer. Spinach is a superfood loaded with tons of nutrients in a low-calorie package. It can lower blood pressure, improve your bone health and help to control blood glucose level in diabetics. What’s more, it’s one of the best sources of iron (especially for vegans).
High-quality durum pasta is a great source of carbohydrate.
Last, but not least with the ripened Parmesan and extra virgin olive oil, we get all the good fats our body needs, both saturated & unsaturated.



For 4 servings:
– 1 smaller red cabbage, chopped
– 2 big carrots, chopped
– 300 g durum pasta (al dente) cooked
– Parmesan cheese, grated/ chopped
– 1 onion, finely chopped
– 2 cloves of garlic, finely chopped
– 5 tbs extra virgin olive oil
– 2 tbs of dried basil
– salt & pepper &/ chili (optional)
– 4 handful of  chopped spinach


Cooking pasta is not a big deal for most of us… but I’d like to note something: In cooking, „al dente” describes pasta that is cooked to be firm to the bite. In order to get this, you should cook it for maximum 5 mins. I personally prefer this. If it’s new for you, let’s give it a try!
Heat 3 tbs oil in a large frying pan/wok over a low heat.
Add the onion, the garlic and a pinch of salt and cook for 3 mins, stir occasionally.
Add the carrots and simmer for 3 mins over medium heat.
Add the cabbage and the basil. Simmer together for additional 5 mins.
Then come the pasta and the spinach, with which you stir and fry for 3 more mins and add the rest 2 tbs of extra virgin olive oil.
Serve with a preferred amount of Parmesan on top.

Make it with Love & Enjoy! J Boun Appetito! 😉
Emese Horváth

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