Penne with vegetable bolognese

Ingredients for 2 servings:

• 300g penne
• 4 large carrots
• 250 g fresh mushrooms (alternatively, canned mushrooms)
• 500 ml tomatoes, pureed
• ½ bulb(s) of fennel
• 1 onion(s)
• 2 garlic cloves
• 1 ½ tbsp basil, dried
• 1 tsp oregano, shredded
• 1 tsp, heaped vegetable stock powder
• salt and pepper
• possibly chili pepper(s)
• ½ jar water
• possibly Parmesan
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very tasty, low in fat and digestible

Cook the penne in plenty of salted water until al dente. Finely dice the onions, garlic, carrots, and fennel, and dice the mushrooms slightly more coarsely. Heat a little oil in a pan and fry the onions and garlic until translucent. If you like, add a finely chopped chili pepper. First, fry the mushrooms thoroughly, then add the carrots and fennel. Cook everything over high heat for about 10 minutes, depending on how firm you want the vegetables to be. Season with salt and pepper. Pour in the passata and reduce the heat. Add the herbs, water, and vegetable stock. If desired, you can purée part of the Bolognese, but then add a little more tomatoes or water. Let everything simmer briefly and season to taste. Pour the sauce over the pasta and sprinkle with Parmesan cheese, if desired.