Pasta with vegetable sauce

Ingredients for 4 servings:

• 450 g tagliatelle pasta
• 400 ml tomato puree
• 150 ml cream
• 300 g spinach, young, we use frozen
• 1 large eggplant(s)
• 500 g mushrooms, fresh
• e.g. parsley
• Worcestershire sauce
• 2 large tomatoes
• salt and pepper
• oil

Instructions

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

vegetarian

First, place the spinach in a pot to thaw and then place it on the stove over low heat until completely thawed. Trim the stems from the mushrooms, clean the mushrooms, and slice them. Wash the eggplant and cut into small cubes. Fry both in a little oil and add Worcestershire sauce. When the desired color is reached, reduce the heat. Cook the pasta according to the package instructions until al dente. Meanwhile, add the spinach, tomatoes, and cream to the vegetables and bring to a boil. Add the drained pasta and the chopped parsley. Season with salt, pepper, and chili. Let it stand for a moment. Wash and dice the tomatoes, add them, and serve.