Broccoli pasta with tomato cream

Ingredients for 4 servings:

• 500 g pasta, spaghetti (or other favorite pasta)
• 500 g broccoli
• 1 onion(s)
• 5 cloves garlic
• 1 tbsp garlic oil (can also be walnut, chili, etc.)
• 1 m.-large zucchini
• 1 can of mushrooms
• 1 can of tomatoes, peeled
• 1 can cherry tomatoes, peeled
• 2 bottles of cream or Cremefine
• 200 ml vegetable stock
• Ajvar
• salt and pepper
• oregano
• Parmesan

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Using leftover vegetables

Finely dice the onions and sauté in oil with the garlic cloves. Quarter the zucchini and mushrooms and sauté briefly. Add the broccoli and deglaze with the stock. Cover and simmer. Add regular peeled tomatoes. Season with a generous spoonful of ajvar and spices. Stir in the cream/cream. Cook the pasta al dente! Just before the pasta is cooked and the vegetables are tender in the sauce, add the cherry tomatoes so they don’t overcook and the dish still looks nice (you eat with your eyes). Drain the pasta, serve with the sauce, and sprinkle with Parmesan cheese, if desired. You can swap out the vegetables and add more depending on the season. For example, artichoke hearts, peas, bell peppers, etc., whatever you like. Feta is also great. If you have any leftovers, you can mix everything together and top it with cheese in a casserole dish the next day!