Farfalle with vegetable sauce

Ingredients for 4 servings:

• 250g farfalle
• 1 red bell pepper
• 1 yellow pepper
• 1 m.-large zucchini
• 1 onion(s), red
• 1 carrot(s)
• 2 tomatoes
• 500 ml tomato(s), strained
• 2 tbsp herbs de Provence
• 2 tsp balsamic vinegar
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan, colorful, for children

Cook the farfalle as usual. Roughly dice the bell pepper, tomato, and zucchini. Dice the onion and carrot a little more finely. First, sauté the onion in a little oil. Then add the carrot, bell pepper, and zucchini and sauté for 5 minutes. Next, add the tomato, stir in the herbs, and pour in the passata. Season to taste with balsamic vinegar, sugar, salt, and pepper and simmer for 10 minutes. Drain the farfalle and add the sauce.