John Myers
Ingredients for 4 servings:
- 500 g farfalle or other pasta
- 1 large zucchini
- 2 onions
- 1 vegetable bouillon pot (ready-made product)
- 1 cup crème fraîche
- 2 tbsp, heaped tomato paste
- salt and pepper
- Vegetable broth, instant, e.g. Vegeta
- Butter or oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Simple and vegetarian
Cook the pasta in plenty of salted water. In the meantime, peel and roughly chop the onions. Wash and peel the zucchini if necessary, then cut into bite-sized pieces. Sauté the onions in a little butter or oil until translucent. Then add the zucchini cubes and season with Vegeta. Cook uncovered over medium heat until the zucchini are still a little firmer than al dente (about 5 minutes). Add the vegetable stock pot and tomato paste. Deglaze with about 100 ml of water and mix well. Then stir in the crème fraîche and season with salt and pepper. If the zucchini isn’t cooked in the meantime, finish cooking. Mix the cooked pasta with the zucchini and serve.
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