Pasta with vegetable and tomato sauce

Ingredients for 2 servings:

• 250 g pasta (tube pasta)
• 1 small zucchini
• 2 carrots
• ½ bell pepper(s)
• 1 garlic clove(s), chopped
• ½ onion(s), chopped
• 1 can tomatoes, chopped, approx. 400 g
• 1 tbsp fennel seeds, crushed
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• salt and pepper
• Sugar
• 1 piece(s) ginger root, walnut-sized
• Parmesan, grated, optional
• Olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan and original

Sauté the garlic and onion in olive oil. Cut the vegetables into equal-sized cubes and add them to the pan with the garlic and onion. Fry until everything has taken on a light brown color. Cook the pasta. Add the canned tomatoes to the sautéed vegetables and simmer over medium heat. Grate the ginger. Add the herbs to the sauce and season with ginger, salt, pepper, and sugar. Cook the sauce until the pasta is cooked. Toss the pasta and sauce onto the plates. If you like, sprinkle the pasta with Parmesan cheese. Sprinkled with a little Gouda, the dish also makes a wonderful pasta bake. Tip: The dish is vegan without cheese.