Spicy Vegetable Spaghetti

Ingredients for 3 servings:

• 350g spaghetti
• salt water
• 3 tbsp olive oil
• 1 m.-sized onion(s)
• 350 g vegetables (e.g. zucchini, peppers, carrots, eggplant…), cleaned
• 350 g tomatoes
• 2 tbsp tomato paste
• n. B. Vegetable stock cubes
• salt and pepper
• 2 cloves garlic
• e.g. chili powder or similar.
• oregano
• Thyme
• basil
• rosemary
• 50 ml water
• 100 ml cream, liquid
• possibly grated Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the spaghetti in salted water according to the package instructions. Chop the onion and sauté in olive oil until translucent. Cut the vegetables into any desired pieces and add to the onion, then sauté. Dice the tomatoes and add to the vegetables along with the tomato paste. Briefly sauté, then deglaze with the water. Season to taste with the spices, garlic, and herbs. Cook with the lid on and reduce the heat to low; the vegetables should still be firm to the bite. Finally, stir in the cream. If you prefer smaller pieces of vegetables, you could purée the sauce with an immersion blender. Mix the pasta with the sauce well. Season again to taste and serve sprinkled with Parmesan cheese, if desired.