Mushrooms and zucchini on tagliatelle

Ingredients for 1 servings:

• 110 g tagliatelle pasta (dry), a little more if needed
• 2 tbsp oil (garlic chili oil) or olive oil, 1 garlic clove and chili flakes
• ½ small onion(s), red
• 130 g zucchini
• 130 g mushrooms, brown or white
• 50 ml vegetable stock
• 200 g tomatoes, chopped, equivalent to half a small can
• salt and pepper
• ½ tsp, crushed cinnamon powder
• 1 pinch(s) of allspice powder
• 1 tbsp, heaped crème légère, alternatively sour cream
• e.g. Parmesan, grated
• 2 tbsp red wine, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

vegetarian

Bring a pot of salted water to a boil for the pasta. Dice the onion. Wash and chop the zucchini. Trim and slice the mushrooms. Cook the pasta according to the instructions and then drain well. Add the garlic and chili oil (I made it myself) to a large pan and heat. Alternatively, you can use olive oil. You should also add a finely diced garlic clove and later, when seasoning, some chili flakes. Sauté the diced onion in the oil, add the zucchini pieces, and fry briefly. Add the mushrooms and continue frying on a moderate heat. Add the vegetable stock and simmer gently. Once the vegetable stock has reduced slightly, you can add the red wine, if you like. After a short time, stir in the chopped tomatoes, spices (please do not add any more cinnamon, otherwise it will be too dominant), and crème légère. Be careful with the salt, as the vegetable stock is almost enough. Please season everything to taste. Arrange the pasta on a plate, top with the vegetable mixture, and sprinkle with Parmesan cheese. Tip for meat-loving users: Chicken breast fillet strips would work well here.