Spaghetti with vegetable sauce

Ingredients for 4 servings:

• 500g spaghetti
• Salt
• olive oil
• 1 clove(s) garlic
• 1 m.-sized onion(s)
• 1 bulb/s of fennel, approx. 250 g
• 1 zucchini, approx. 250 g
• 6 mushrooms, depending on size
• 1 shot of white or red wine
• 1 package of tomatoes, 250 g, diced
• tsp, heaped vegetable stock
• some chili powder
• herbal salt
• pepper
• Herbs of Provence

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, delicious, simple, healthy

Cook the spaghetti in plenty of salted water until al dente. Sauté the finely chopped onion and garlic in hot olive oil in a pan. Chop the fennel and zucchini and fry them until the vegetables are still crunchy. Add the sliced ​​mushrooms and fry briefly, then season with pepper, chili, herbs, and herb salt. Then deglaze with a generous splash of wine. Add the diced tomatoes and vegetable stock and bring to a boil, seasoning if necessary. Mix the sauce with the spaghetti and serve.