Spaghetti and vegetable pot

Ingredients for 2 servings:

• 100g spaghetti
• 1 large onion(s)
• 1 clove(s) garlic
• 2 tbsp tomato paste
• 1 can of chopped tomatoes (400 g)
• 150 ml vegetable stock
• ½ tsp honey
• 1 large pointed pepper, red
• ½ can kidney beans
• ½ can corn
• olive oil
• Salt and pepper, white
• chili
• Paprika powder, sweet and/or hot
• ½ tsp oregano, shredded
• ½ tsp marjoram, shredded
• ½ tsp basil, shredded
• Stock powder, optional

Instructions

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

vegetarian

Break the spaghetti in half three times and cook in a pot of salted water according to the package instructions. Dice the onion, garlic, and bell pepper. Heat olive oil in a pot, add the diced onion, and fry until browned. Add the tomato paste and garlic and sauté briefly. Stir in the chopped tomatoes and vegetable stock. Add the bell pepper, corn, and kidney beans. Stir in the honey, then the herbs and spices. Simmer for 10-15 minutes. Drain the spaghetti and stir it into the vegetables. Cook for a few minutes. Season to taste, adjust seasoning if desired, and serve.