Ribbon pasta with vegetables and bacon

Ingredients for 4 servings:

• 75 g bacon, streaky
• 1 zucchini
• 1 eggplant(s)
• 2 onions
• 2 garlic cloves
• 400 g mushrooms, small
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 250 ml vegetable stock
• 200 ml whipped cream
• Salt
• Pepper from the mill
• 400 g tagliatelle pasta
• possibly sauce thickener as required

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the bacon into thin strips. Wash, trim, and dice the zucchini and eggplant. Peel and dice the onions and garlic. Clean and quarter the mushrooms. Heat the olive oil and fry the bacon until crispy and brown. Add the onions, garlic, zucchini, eggplant, and mushrooms and fry while stirring. Add the tomato paste, rosemary, and thyme and stir in. Now pour in the vegetable stock and cream and cook for about 10 minutes. In the meantime, cook the pasta in plenty of boiling salted water according to the package instructions until al dente. Lightly stir in the vegetable sauce with a sauce thickener to taste and season with salt and pepper. Drain the pasta, let it drain well, and serve on plates with the sauce. Tip: Do not rinse the pasta after draining. This allows it to absorb the sauce much better.