Summary

Ingredients

• 500 g pasta (e.. penne)
• Salt water
• 500 g mushrooms
• 2 small zucchini
• 200 g cocktail tomatoes
• 2 small cloves garlic
• 200 ml vegetable stock, instant or self-cooked
• 150 ml cream (soy cream) or cream, possibly lactose-free
• 1 handful herbs, fresh, chopped (e.g. thyme, oregano, basil, sage )
• salt and pepper
• Paprika powder, hot pink or noble sweet
• some olive oil
• possibly cornstarch or sauce thickener

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Instructions

1. Cook the pasta in salted water until al dente, then drain into a sieve. Meanwhile, clean and halve the mushrooms, cut the zucchini into slices about 0.5 cm thick, finely chop the garlic and quarter the tomatoes.
2. Sear the mushrooms in a little oil in a large pan. Add the zucchini and garlic, sauté briefly, then add the stock. Simmer for about 3 minutes, then turn the stove down (or switch off, it depends on the stove how much it heats up) and stir in the cream. If you like the sauce thicker, stir in a little cornstarch or sauce thickener.
3. Add tomatoes and herbs and the drained pasta to the pan, stir. Season with salt, pepper and paprika.