Summary

Ingredients

• 1 shallot (s)
• 1 clove garlic
• 1 small carrot (s)
• 1 small zucchini
• 1 can tomatoes, happened
• 150 g cream cheese
• 500 ml vegetable stock
• 1 shot red wine
• salt and pepper
• oregano
• thyme
• rosemary
• 1 handful parmesan
• 2 tablespoon olive oil

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Instructions

1. Cut the shallot, garlic and the vegetables into small cubes and sauté in hot oil. Add vegetable stock and simmer on low heat for 5 minutes. Then stir in the tomatoes and cream cheese and add a dash of red wine. Season with salt, pepper, oregano, thyme and rosemary and simmer for another 10 minutes.
2. Serve the sauce with pasta and sprinkle with fresh parmesan.