Pasta with vegetarian Bolognese and vegetables

Ingredients for 1 servings:

• 250 g sauce (vegetarian Bolognese, homemade or store-bought)
• 1 small zucchini
• some mushrooms
• 1 handful of cherry tomatoes
• 100 g pasta
• 1 shot of milk or vegetable broth
• Fat, for frying
• possibly carrot(s)
• possibly onion(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Rum Fort noodles, quick, cheap, variable

I’d like to share my favorite Rum Fort dish with you. Something that has a RUM flavor and needs to be FORT. It’s a variation of the pasta with tomato sauce that’s so popular with students, but vegetarian, delicious, and (I think) healthy too. Cook the pasta according to the package instructions. Meanwhile, clean and dice the zucchini and mushrooms. Sauté both in a pan. Then add the vegetarian Bolognese. Heat everything up slowly. Now add the quartered or halved cherry tomatoes and heat everything up again. If the sauce has become too sticky (unfortunately, vegetarian Bolognese tends to be that way), thin it out with a little milk or vegetable stock. Finally, add the cooked pasta to the pan and toss it in the sauce. Tip: You can vary the amount of vegetables, of course. I could also imagine adding onions or finely grated carrots. As I said, it’s a Rum Fort recipe, and inexpensive too.