Summary

Ingredients

• 350 g spahetti
• Salt water
• 3 tablespoon olive oil
• 1 medium onion (s)
• 350 g veetables (e.. zucchini, peppers, carrots, eplant ), cleaned
• 350 g tomato (s)
• 2 tablespoon tomato paste
• Vegetable stock cubes
• salt and pepper
• 2 cloves garlic
• chili powder or similar
• oregano
• thyme
• basil
• rosemary
• 50 ml water
• 100 ml cream, liquid
• possibly grated parmesan

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Instructions

1. Cook the spaghetti in salted water according to the instructions on the packet. Chop the onion and sweat in olive oil until translucent. Cut the vegetables into any pieces and add to the onion, roast. Cut the tomatoes into cubes and add to the vegetables together with the tomato paste.
2. Roast briefly, then deglaze with the water. Season to taste with the spices, garlic and herbs. Cook with the lid closed and low heat, but the vegetables should still be firm to the bite. Finally stir in the cream.
3. If you prefer smaller pieces of vegetables, you could possibly puree the sauce with the hand blender. Mix the pasta with the sauce well. Season again to taste and serve sprinkled with parmesan if necessary.