Spaghetti with vegetable cream sauce à la Toscana

Ingredients for 5 servings:

• 500g spaghetti
• e.g. butter
• 1 onion(s)
• 1 clove(s) garlic
• 1 red bell pepper(s)
• 1 carrot(s)
• 1 eggplant(s)
• 1 zucchini
• 400 ml tomatoes, pureed
• 250 ml cream
• e.g. salt and pepper
• e.g. oregano
• e.g. basil
• e.g. curly parsley
• n. B. Hard cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Cook the spaghetti according to the package instructions and drain. Finely chop the onion and garlic and cut the remaining vegetables into a brunoise dish. Sauté the onion, garlic, and vegetables in a knob of butter in a large pan. Deglaze with the passata, reduce slightly, and then add the cream. Season to taste with salt, pepper, oregano, and basil and simmer for a few minutes. Pick the parsley and add it to the pan along with the spaghetti. Mix everything well and serve garnished with grated hard cheese.