Spaghetti with vegetables from the pan

Ingredients for 2 servings:

• 2 servings of spaghetti
• 1 bell pepper(s)
• 1 stalk(s) leek
• 2 carrots
• 5 mushrooms, fresh
• 1 small onion(s)
• 1 tbsp oil
• Garlic
• chili pepper(s)
• salt and pepper
• Sugar
• 150 ml milk or cream
• Herbs, as desired
• e.g. Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

any vegetables can be added (leftovers)

Cook the pasta. Wash and chop the vegetables. Heat the oil in a pan and briefly sauté the carrots. Add the remaining vegetables, onions, and garlic. Season with salt and pepper. When the pasta is browned to your liking (I like it a bit crispier, so I let it sit in the pan for about 5 minutes), add the sugar and let it caramelize briefly. Pour in the milk and stir. When the sauce is simmering, add the drained pasta and herbs to the pan, toss to combine, and serve with Parmesan cheese.