Rigatoni in carrot sauce

Ingredients for 4 servings:

• 380 g carrot(s)
• 1 small onion(s)
• 120 g bell pepper(s), red
• 1 can of chopped tomatoes, approx. 400 ml
• 2 tbsp tomato paste
• 300g rigatoni
• 120 g cheese, grated
• Parsley
• Thyme
• basil
• salt and pepper
• 3 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

For the sauce, peel the carrots and onion and dice them into small cubes. Wash the bell pepper and dice it into small cubes. Heat the oil in a large pot and sauté the vegetables and onion. Then pour in the vegetable stock and deglaze the vegetables. Add the tomatoes and tomato paste, salt, pepper, and herbs. Bring everything to a boil briefly, then reduce the heat and simmer covered for about 20 minutes. Meanwhile, cook the rigatoni in a separate pot until al dente. Drain the pasta, add it to the carrot sauce, and mix everything together. Finally, serve on plates and sprinkle with cheese.