Vegetable Goulash

This Vegetable Goulash is a hearty and comforting dish that combines tender vegetables with a rich tomato-based sauce and spices. Perfect for a cozy dinner, it offers a delightful blend of flavors and textures in every bite.

Ingredients

• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Zucchini - 1 medium, diced
• Mushrooms - 100 grams, sliced
• Tomato paste - 2 tablespoons
• Diced tomatoes - 400 grams (1 can)
• Vegetable broth - 250 mL
• Paprika - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Bay leaf - 1
• Pasta (elbow or similar) - 100 grams
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
2. Stir in the minced garlic, bell pepper, carrot, and celery. Cook for an additional 5 minutes, stirring occasionally.
3. Add the zucchini and mushrooms to the pot, cooking for another 3 minutes until they start to soften.
4. Mix in the tomato paste, diced tomatoes, vegetable broth, paprika, oregano, salt, pepper, and the bay leaf. Stir well to combine.
5. Bring the mixture to a simmer, then reduce the heat and let it cook for 10 minutes, allowing the flavors to meld.
6. While the goulash simmers, cook the pasta in a separate pot according to package instructions until al dente. Drain and set aside.
7. Remove the bay leaf from the goulash and stir in the cooked pasta. Cook for an additional 2 minutes to heat through.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, which promotes digestive health.

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