Orecchiette pan with mushrooms, carrots and peppers

Ingredients for 2 servings:

• 500 g mushrooms
• 3 carrots
• 3 pointed peppers
• 1 clove(s) garlic
• 1 tbsp mixed herbs, frozen
• some salt and pepper
• 250 g pasta (orecchiette)
• 1 tbsp, heaped crème fraîche (omit in the vegan version)
• some rapeseed oil
• ½ cube of vegetable stock
• sesame oil

Instructions

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

vegetarian, also vegan possible

Boil water for the pasta and cook according to the package instructions. Meanwhile, slice the mushrooms and carrots and thinly slice the bell peppers. Heat a little oil in a pan, then fry the carrots for about 3 minutes. Then reduce the heat to medium and add the mushrooms with the frozen herbs, the garlic clove and the stock cube and fry for another 4-5 minutes. Then stir in the bell peppers and finish with a dash of sesame oil. Let the vegetables fry until the water that has formed as a broth is almost completely gone. Add the al dente orecchiette with 2 ladles of the pasta cooking water and fry until done. If you like, you can refine the dish with a tablespoon of crème fraîche when serving.