Pasta with carrot-zucchini sauce and pecorino

Ingredients for 4 servings:

• 500 g spirelli or other pasta of your choice
• 2 zucchinis
• 4 carrots
• 2 tsp, heaped Vegeta or vegetable stock powder
• 2 tsp brown sugar
• n. B. Herbs of Provence
• 500 g tomatoes, pureed
• e.g. salt and pepper
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp olive oil
• 100 g Pecorino

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple and vegetarian, without Pecorino also vegan

Peel and slice the carrots. Wash and grate the zucchini. Peel and finely dice the onion and garlic. Heat the olive oil in a saucepan. Add the onion and carrots and sauté for about 5 minutes. Add the grated zucchini and garlic and stir well. Add the herbs, Vegeta, salt and pepper, and the passata and stir again. Simmer for 10-15 minutes. Meanwhile, cook the pasta according to the package instructions. Season the sauce with sugar, salt, and pepper. Serve everything on plates and sprinkle with pecorino. If you omit the pecorino, this is a vegan recipe.