Summary

Ingredients

• 500 g macaroni
• 2 tablespoon margarine
• 1 leek
• 1 onion (s), red
• 2 small zucchini
• 3 clove (s) garlic
• 5 carrot (s)
• 50 ml olive oil
• 800 ml tomatoes, chunky (can)
• 80 ml cream or Cremefine
• 100 g olives, black, pitted, chopped
• 2 tablespoon herbs, Italian
• salt and pepper
• Paprika powder
• possibly chilli pepper (s)

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Instructions

1. Finely chop the leek, onions, zucchini, garlic and carrots and fry in the margarine for about 5 minutes. Stir in chopped tomatoes, olive oil and cremefine and bring to the boil, then add the olives. Season to taste with herbs and spices and let it steep for another 10 minutes at low heat.
2. If you like it spicier, you can also add a finely chopped chilli pepper to the sauce.
3. In the meantime, cook the macaroni al dente and drain in a colander.
4. Serve with the vegetable bolognese and grated Parmesan.