Garlic noodles

Ingredients for 2 servings:

• 3 tomatoes
• 4 cloves garlic
• ½ onion(s)
• ½ bell pepper(s), red
• 1 small zucchini
• 2 tbsp tomato paste
• 50 ml milk
• 50 g cream cheese
• 1 tbsp herb butter
• 1 tbsp herb mix (e.g. 8-herb), frozen
• salt and pepper
• herbal salt
• 1 dashes Tabasco
• 300g spaghetti

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple, vegetarian

Peel the onion and dice it into small cubes. Remove the stems from the tomatoes, wash and deseed the bell pepper, and wash the zucchini, then dice everything. Melt the herb butter in a medium saucepan and lightly fry the onions. Add the zucchini and sauté briefly. Then add the tomatoes and stir well. Season with the herb mixture, salt, and pepper, and add the tomato paste. Mix in the milk and cream cheese. Stir everything together and simmer gently for about two minutes. Finally, add the crushed garlic and season with a dash of Tabasco. Now bring the water to a boil for the spaghetti. Remove the sauce from the heat halfway through and add the diced bell peppers. I like them a little crunchy, so I add them near the end. After draining the pasta, reheat the sauce. Add the drained spaghetti to the sauce, mix well, and season with freshly ground pepper. Tastes delicious with a mixed salad. Tip: I personally also find it delicious to add herb salt to the pasta water instead of regular salt. This gives the pasta a little extra kick.