Summary

Ingredients

• 250 g pasta (macaroni)
• 1 zucchini
• 3 bell peppers, red, yellow, green
• 3 clove (s) garlic
• Herbs, fresh: thyme, basil, oregano, sage
• 0.5 liter ½ vegetable stock
• 1 cup whipped cream
• 200 g cheese (Emmentaler or Gouda)
• 3 tablespoon breadcrumbs
• 2 tablespoon sauce thickener, light
• 1 can (s) tomato (s), chopped
• 1 onion (s)
• 4 tablespoon olive oil

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Instructions

1. Cook the macaroni al dente.
2. Clean the peppers, zucchini and onion and cut into small pieces. Fry briefly in olive oil with minced garlic in a pan. Deglaze with vegetable stock and add the tomatoes. Briefly bring to the boil. Add the whipped cream, chopped herbs and sauce thickener.
3. Mix the finished vegetable pan with the pasta in a baking dish. Grate the cheese and sprinkle with the breadcrumbs. Baked in the oven at around 180 ° for approx. 25 minutes.