Summary

Ingredients

• 1 large bell pepper, red
• 2 tomato (s)
• 1 zucchini
• 1 onion (s)
• 1 bunch garlic bulb (s)
• 1 avocado (s)
• 500 g pasta
• 1 cup crème fraîche
• some oil
• salt
• pepper
• oregano
• 30 g veetable broth
• Salt water for the pasta
• 250 ml water

Print Recipe Pin Recipe

Instructions

1. First cut all the vegetables into cubes and the spring onions into small rings.
2. Meanwhile, add the pasta water and pour some oil into a large, non-stick pan.
3. As soon as the oil is hot, add the onion and zucchini and sweat for about 2 minutes, then add the remaining vegetables and simmer over a low heat for about 5 minutes. Put the pasta in the boiling water.
4. Add 250 ml of water to the pan and about 30 grams of vegetable stock, or more if you like. Stir vigorously and after another 2 minutes add the crème fraîche. Stir, season with salt, pepper and oregano, add the cooked pasta.