Pasta with ginger and cumin

Ingredients for 2 servings:

• 300 g Penne Rigate
• 100 g celeriac
• 1 carrot(s)
• 1 large onion(s)
• 2 tbsp, heaped tomato paste
• 300 ml vegetable stock
• 1 small can of tomatoes, chopped
• 20 g fresh ginger
• 1 tbsp, heaped cumin
• 1 tbsp, heaped oregano
• 1 tbsp, heaped basil
• 1 some black pepper, crushed
• 50 ml olive oil
• 2 garlic cloves
• e.g. parsley
• e.g. Parmesan or Grana Padano

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegetarian

Chop the carrot, celeriac, and onion and sauté in a little olive oil in a large pan for about 15 minutes. Mix the tomato paste with the vegetables in the pan and increase the heat to high, stirring frequently. After a few minutes, deglaze everything with a generous splash of vegetable stock and allow the liquid to reduce slightly. Now add the rest of the vegetable stock, the chopped tomatoes, and the garlic, and reduce the heat to low. Sprinkle in the cumin, oregano, and basil. Grate the fresh ginger directly into the sauce using a kitchen grater. Stir thoroughly and simmer (reduce heat) on low heat for about an hour, stirring occasionally. The ginger gives the sauce a pleasant spiciness, and salt is unnecessary thanks to the vegetable stock. Prepare the pasta according to the package instructions. Serve the pasta with the sauce on deep plates, sprinkle with Parmesan and parsley if desired, and drizzle with a generous splash of olive oil.