Pasta with Eggplant-zucchini-tomato Sauce

Summary

Ingredients

• 150 g pasta, sort as desired
• 1 eggplant (s)
• 1 zucchini
• 2 tomato (s)
• 1 red pepper (s)
• 2 spring onion (s)
• 1 clove garlic
• Herbs, e.g. sage, thyme, oregano, to taste
• salt and pepper
• Curry powder
• Paprika powder, smoked (Pimenton de la vera)
• some cream cheese, brunch or sour cream
• some olive oil, for frying

Print Recipe Pin Recipe

Instructions

1. Dice the vegetables and fry them with a little olive oil, press the cloves of garlic and add the herbs. Then simmer on low heat in a closed pan for about 15-20 minutes so that the vegetables absorb liquid.
2. Refine the sauce with a little cream cheese or sour cream so that it becomes thicker and season with the spices.
3. Meanwhile cook the pasta al dente according to the instructions.
4. Mix the pasta with the sauce and let it warm again. Serve with grated parmesan.
5. A mixed salad tastes good with it.
6. Tip:
7. Instead of salted water, you can cook the pasta in a little vegetable stock, which will give it a good taste of its own.
8. Cream cheese in the form of tapas or tomato-paprika also goes very well.