Summary

Ingredients

• 400 g pasta
• 1 red pepper (s)
• 1 zucchini
• 0.5 ½ aubergine (s)
• 150 g mushrooms
• 2 carrot (s)
• 1 clove garlic
• 1 onion (s)
• 2 tablespoons oil
• 50 g canned corn kernels
• 1 glass tomato sauce, (noodle up spicy sauce, 250ml)
• Salt and pepper from the mill
• Cayenne pepper
• 200 g sheep cheese

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Instructions

1. Cook the pasta in salted water according to the instructions on the packet, drain and drain.
2. Clean and wash the fresh vegetables. Halve, core and cut the pepper into strips. Dice zucchini and aubergine, slice mushrooms. Peel the carrots and also cut them into slices.
3. Peel and chop the garlic and onion and sauté in hot oil. Add all the vegetables, pour in some water and simmer over a mild heat for about 5 minutes. Add the sauce, bring to the boil and season everything with salt, pepper and cayenne pepper. Fold in the crumbled sheep cheese along with the noodles.